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1
Bring a large pot of salted water to boil for pasta.
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2
Once it is boiling, plop the orecchiette into the pasta water, and cook until al dente.
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3
Meanwhile, heat 3 tablespoons of the oil over medium-high heat in a large skillet.
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4
When the oil is hot, add the crushed garlic.
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5
Let the garlic sizzle a minute, then add the mussels.
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6
Cover, and cook until the mussels open, about 5 minutes, then scoop the mussels up with a spider and put them in a bowl to cool slightly.
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7
Reserve any leftover liquid.
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8
Heat 3 tablespoons olive oil over medium-high heat in another large skillet.
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9
Add the sliced garlic, and cook until sizzling and fragrant, about 1 to 2 minutes.
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10
Toss in the broccoli rabe and peperoncino, and strain the reserved mussel cooking liquid into the skillet.
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11
Cover, and cook until the broccoli rabe is tender, about 10 minutes.
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12
If there is too much liquid left in the skillet and it looks soupy, uncover and bring to a rapid boil to reduce and thicken the sauce.
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13
Pluck the mussels from their shells, and put the meat in a small bowl.
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14
(No need to save the shells.)
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15
When the pasta is ready, use a spider to transfer it directly into the skillet with the broccoli rabe.
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16
Return the mussels to the skillet, drizzle with the remaining 2 tablespoons olive oil, and toss to coat the pasta with the sauce.
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17
Remove from heat, toss with the grated cheese, and serve.
