Ingredients

• 1 Kg clean mussels
• 280 g flour 0
• 200 g vegetable broth
• 120 g re-milled durum wheat semolina
• 12 cherry tomatoes
• garlic
• basil
• fresh chilli
• extra virgin olive oil
• salt

For the recipe for spaghetti alla chitarra with mussels from the pier, mix the flour and semolina with a tablespoon of oil, a pinch of salt and 200-250 g of water to obtain a homogeneous and elastic dough. Cover it with a damp cloth and let it rest out of the fridge for 30 minutes. Roll out the dough with a rolling pin, on the floured surface, to a thickness of about 4 mm.
Cut it on the guitar and sprinkle the spaghetti with semolina to prevent sticking. Collect 15 mussels in a saucepan with a drizzle of oil, cover, let them open, shell them and filter the cooking liquid through a fine sieve. Shell and chop the mussels. Prepare a sauté of garlic, oil, chilli and basil. Add the chopped mussels and the rest of the mussels still closed. Cover and let it open. Pour in a ladle of vegetable broth and the filtered cooking liquid.
Partially shell the mussels. Boil the spaghetti for 2 minutes in salted boiling water, drain in the pan with the mussels and finish cooking by adding the remaining broth, the chopped tomatoes and more basil. Serve immediately completing to taste with fresh cherry tomatoes cut into wedges.