Pasta from the sea

Cut the spring onions into 3 cm pieces. Cut the cheese into wafer-thin slices. Rinse the mussels in a colander and let them drain. Throw away broken mussels or mussels that do not close after a strong tap on the work surface. Spoon half of the olive oil in a (mussel) pan and place the mussels on top. Divide the garlic in between. Smother the mussels in a high heat for 6-8 minutes. Take the mussels out of the liquid with a slotted spoon and put them in a colander. Keep the moisture. Remove half of the mussels from the shell.

Boil the penne in a large pan with plenty of boiling water and salt in 10-12 minutes until al dente. In the meantime, heat the remaining olive oil in a frying pan and fry the pieces of spring onions. Stir in 200 ml of mussel cooking water and let it reduce by half in 3-4 minutes.

Pour in the cream and bring to the boil again. Hand in the spinach by hand and let the leaves slowly shrink. Drain the pasta in a colander.

Spoon the penne with the mussel meat and the shrimps through the cream sauce and warm the pasta well. Serve the pasta in a large dish or deep plates and place the mussels in the shell in between. Sprinkle with Parmesan cheese.