Spaghetti with mussels

A very tasty, inexpensive dish with few ingredients and guaranteed success. Quality matters: the mussels must be very fresh.
INGREDIENTS FOR 2
200 G SPAGHETTI
1 KG MUSSELS
10 CHERRY TOMATOES
2 GARLIC CLOVES
PARSLEY
CHILLI
EXTRA VIRGIN OLIVE OIL
SALT-PRESERVED LEMON
I wash the mussels thoroughly under running water, scrape the shells and remove the beards.I brown a garlic clove in a little oil, add the mussels, cover and let them open, which takes a few minutes.I remove the clams from their shells, keeping some to decorate, and reserve the cooking liquid.I strain the liquid to remove impurities. I dice the tomatoes.I cook the tomatoes in a little oil in a frying pan for a couple of minutes, then add half the mussel liquid.I add the mussels.I add a pinch of chilli.Meanwhile, I cook the pasta without salting the water because I add the remaining clam liquid, which is very salty.I drain the pasta while still firm and toss in the mussel pan, adding pasta water if needed and some diced salt-preserved lemon. If unavailable and liked, use grated lemon zest.I add chopped parsley and a drizzle of chilli oil.I taste for saltiness and serve hot.