Cook the mussels: Place the mussels in a dry pan, cover with a lid, and let them open up over medium heat.

Save the liquid: As soon as the mussels open, remove them immediately from the pan so they don't overcook. Pour their cooking liquid (mussel water) into a bowl and set it aside—do not throw it away.

Make the soffritto base: In a separate pan, add a generous drizzle of extra virgin olive oil. Smash the garlic and chop it finely, then do the same with the parsley stems. Add both to the oil along with a pinch of chili flakes.

Infuse the oil: Cook this soffritto very slowly over low heat. This allows all the aromatic flavors to release gently into the olive oil.

Cook the pasta: Meanwhile, bring a pot of water to a boil and drop in the linguine. Do not add too much salt to the water, as the mussels and their liquid are already naturally salty.

Add tomatoes and liquid: Cut a few datterini tomatoes in half and add them to the soffritto pan (just enough to make the sauce slightly pink or rosato). Toss them quickly, then pour in the reserved mussel water.

Finish the pasta in the pan: When the linguine is super al dente, transfer it directly into the pan with the sauce. Stir and toss well so the pasta absorbs the flavors, adding a ladle of pasta cooking water if the sauce dries out.

Combine: With about two minutes of cooking time left, remove most of the mussels from their shells (leaving a few whole for presentation) and add them back into the pan with the pasta.

The final touch: Take the pan off the heat. Drizzle with a little more extra virgin olive oil to make it glossy and rich, then toss in a handful of finely chopped fresh parsley leaves.