Rigatoni with mussels and pecorino cheese

Serve 6 

Wash and clean the mussels. In a saucepan heat a little extra virgin olive oil with the chopped garlic and parsley; let it brown for few minutes then add in the mussels and cook until they are open. Meanwhile cook the rigatoni in boiling  salted water until al dente. In a pan, dilute the Pecorino cheese sauce together with the filtered cooking liquid from the mussels. Drain the rigatoni and toss them with the pecorino sauce , add the mussels over high heat for a minute. Complete with a sprinkle of chopped parsley and  pepper.