1/2 cup/125 ml extra-virgin olive oil
2 cloves garlic, crushed
1 fresh chile pepper, chopped
2 pounds/1 kg fresh mussels, cleaned and debearded* (See Cook's Note)
1 cup/250 ml white wine
Salt and freshly ground black pepper
1 onion, chopped
10 ounces/300 g butternut squash, peeled, seeded and cut into cubes
7 ounces/200 g ditalini pasta
2 cups/500 ml water
1/2 cup/125 ml Parmigiano cheese
To clean fresh mussels, rinse under cold running water and rip off any beards. Discard any that do not close when tapped. To give the soup a creamier consistency, mash 1/2 the squash with the back of a fork.
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