I clean the mussels well, then I have them open in a covered pan with 2 tablespoons of oil, a clove of garlic and a little parsley, the shell and the cooking sauce. On the side, fry the garlic in the remaining oil, just start to add the asparagus tips, mussels, diced tomatoes and let cook for 5 minutes. I cook the orecchiette and the al dente drains, I add them to the sauce with a little water to open the mussels, parsley, salt and to taste grated pecorino. Serve hot while decorating to taste. Wine: White Pallagrello.
