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Wash the mussels well. remove all the debris on the shells with a wire brush and remove the beards.
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Put a deep pan or skillet on the stove with 2 tbsp. of olive oil, the peeled garlic clove and some chopped parsley.
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Warm the oil up a little, then add the mussels and the white wine. Allow the alcohol to evaporate then cover with a lid. Take the pan off the heat as soon as the shells have opened.
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Allow the mussels to cool down a little, then discard all the mussels that didn’t open. Keep 3-4 mussels per person in their shells and remove the other mussels from their shells. Filter the mussel cooking liquid and set aside.
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Put a pot of water on to boil for the pasta. When it starts to boil add salt.
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In a frying pan, sauté the chopped garlic and peperoncino flakes in 2 tablespoon of olive oil, add the finely chopped tomatoes or tomato passata, a pinch of salt and a little pepper. Simmer over a low heat for 5-10 minutes.
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Add the all the mussels (with shells and without) and their filtered cooking liquid to the tomato sauce.
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Mix well and continue cooking over a low heat for a few minutes, until the liquid has reduced to a good consistency.
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Cook the pasta al dente according to the instructions on the packet.
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When the pasta is cooked, drain it and add it to the pan with the mussels and tomato sauce. Mix everything together well. Plate the pasta and mussels allocating a 3-4 mussels in their shells to each plate.
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Serve sprinkled with freshly chopped parsley.
