1) Clean the mussels by removing the incrustations on the shell (with a special brush or a steel wool), then remove the beard, put them under running water, and rinse them.

2) Place the mussels in a pot, add the zest of a lemon (it will give a wonderful aroma to the entire preparation) and cover them with water. Bring to a boil and when the mussels have all opened, turn off the heat and drain them. Discard any mussels that did not open.

3) Detach the mollusks from the shell and place them in a small bowl. Filter some of the cooking water, as it will be needed later.

4) Wash and clean the anchovies of their innards and bones. Now we are ready to prepare the long fusilli with anchovies and mussels.

5) Bring the water for the pasta to a boil. Meanwhile, in a large non-stick pan, brown a clove of garlic in its skin with some chili pepper (if you like).

6) As soon as the garlic is ready, add the anchovies and brown them over a high flame for a few moments. When they are well browned, add a tablespoon of dry white wine and let the alcohol evaporate. Also add the mussels and a ladle of the mollusk cooking water, season with salt to taste. Cover and let flavor for a few more seconds and no more (in fact, both anchovies and mollusks cook in a few seconds, otherwise they become tough or rubbery).

7) Meanwhile, drain the pasta al dente and add it to the sauce, keeping the flame high. Finish cooking the pasta in the anchovy and mussel sauce (add more of the mollusk water if necessary), add a sprinkle of fresh chopped parsley and serve immediately.

If using fresh pasta, which cooks in a few minutes, let it cook in salted boiling water for half the time required and finish cooking it in the sauce. This way, the pasta will absorb the taste and aroma of the sea from our seasoning.

Bon appetit