Linguine con le Cozze e Friggitelli

Method

1. Bring a large pot of salted water to a boil for the pasta.
2. In a pan, heat a drizzle of oil, add crushed garlic cloves and a chili pepper. Add the mussels, cover, and cook until they open. Remove the mussels, shell them, and reserve the cooking liquid.
3. Blanch the tomatoes in the boiling water for a few seconds, then transfer to cold water. Peel, seed, and dice them.
4. Clean the pan. Heat a little oil, add the friarielli peppers (stems removed, seeds pushed out), season with salt, and sauté briefly until tender. Set aside.
5. Cook the linguine in the boiling water until al dente.
6. In the same pan used for the mussels, heat a drizzle of oil, grate in a garlic clove, add a chili pepper, and a splash of reserved mussel liquid.
7. Add the drained pasta to the pan and toss. Add the shelled mussels, a little more mussel liquid, and stir to create a creamy emulsion.
8. Add the diced tomatoes and the sautéed friarielli. Toss well.
9. Sprinkle with chopped parsley and serve immediately.