Fresh pasta With mussels

Ingredient:
 2 lb (1kg) mussels in shell

Pasta dough
 1 1/3 cups (200g) all-purpose (plain) flour
 ¼ teaspoon extra-virgin olive oil
 Lukewarm water

Sauce
 2 larges eggs
 2 tablespoon freshly grated Pecoroni cheese
 2 tablespoon finely chopped parsley
 1 clove garlic, finely chopped + 1 clove, lightly crushed but whole
 Freshly ground white pepper
 ¼ cup (30g) fine dry bread crumbs + more as needed
 1 lb (500g) peeled plum tomatoes, pressed through a fine mesh strainer (passata)
 2 tablespoon extra-virgin olive oil
 Salt

Procedure:
 Soak the mussels in a large bowl of warm salted water for 1 hour. Pull or scrub off the beards. Insert a thin knife and twist the knife Until the mussels open up.

Pasta dough: Sift the flour and salt onto a Surface and make a well in the center. Mix in the oil and enough water to make a fairly stiff dough. Knead until smooth and elastic, 15-20 minutes. Shape the dough into a ball, wrap in plastic wrap (cling film), and let rest For 30 minute. Roll the dough out very thinly on a lightly floured surface.  Cut into 1/3 * 8-inch (* 20-cm) strips.

Sauce: Beat the eggs, pecorino parsley, Chopped garlic, and pepper in a large bowl until well blended. Mix in enough Bread crumbs to make a dough-like consistency. Fill each half of the Opened mussels with the filling .  Saute  the whole clove of garlic in the oil In a large frying pan over low heat until pale gold, about 5 minutes .