1. Fill a large and high pan with water and add a dash of salt. Place the water over high heat until boiling. Then add the pasta and cook until al dente.

2. In the meantime, rinse the mussels under cold running tap water and remove all impurities or broken shells.

3. In a large non-stick pan add the olive oil and place it over medium heat. Gently pan fry the sliced garlic for 4 minutes. Season with a pinch of freshly cracked black pepper.

4. Then add the mussels to the garlic and toss well. Turn het heat up and shake the pan some more. Poor in the white wine and put a lid on the pan. Cook the mussels for 3 to 4 minutes until they are all open.

5. Strain the cooked al dente spaghetti and add it to the pan of mussels. Toss and shake the pan until the mussel broth coats the spaghetti. Check the seasoning and add extra pepper or salt to taste.

6. Transfer the spaghetti and mussels to 2 deep plates and serve.