Get ready to make your yellow cherry tomatoes sauce by frying the garlic clove in 20gr oil. As soon as it turns golden, add the chop- ped tomatoes, a pinch of salt and let cook for 6-7 minutes; put everything in a blender and filter the juice. In the meantime, clean the mussels and wash them under cool water. In a large pan, pour some oil and add some chilli and the other garlic clove: when it turns golden, add the mussels and cover the pan with a lid until they open. Shell the mussels and filter the cooking juices. Cut the green chillies and blanch them in a drop of oil. Pour the Maruzze in abundant, lightly salted water and in the meantime let the butter melt into a large pan along with pepper and the cooking water of pasta. Drain the Maruzze, stir it all together by adding mussels and their cooking juices. Remove the pan from the heat and add pecorino and Grana cheese. Pour the Maruzze in a pastry ring, add mussels and green chilli slices on top and season with “cacio e pepe” sauce. Remove the ring and complete the presentation with yellow cherry tomato sauce.
