Linguine with Mussels and Friggitelli Peppers

Method

1. Clean the mussels, discarding any that are open.
2. In a pan, heat oil and crushed garlic. Add the mussels, cover, and cook until they open.
3. Meanwhile, blanch the tomatoes in boiling water, peel them, remove seeds and liquid, then cut into strips.
4. Shell the mussels, reserving the cooking liquid.
5. Prepare the friggitelli peppers: press the stem inward to remove it and the seeds. Cut into pieces.
6. In another pan, heat oil and cook the friggitelli briefly, season with salt.
7. Cook the pasta in plenty of salted boiling water, drain al dente.
8. In the mussel pan, grate garlic, add oil, a splash of water, and chili pepper.
9. Add the drained pasta and the reserved mussel liquid, toss over high heat, adding oil to create a creamy sauce.
10. Add the friggitelli, tomato strips, and shelled mussels. Mix well.
11. Turn off the heat. Add chopped parsley and toss.
12. Serve hot.