In a large pan brown the garlic and chilli in two tablespoons of oil, then add the tomatoes cut in half, mussels and cover with a lid, and cook until the mussels are open. Shell them and add to the sauce. Apart in a covered pan boil the endives with two tablespoons of oil, pitted olives and capers. Cook it for about fifteen minutes. In a pot boil the cavatelli in salted water, drain them al dente them add to mussels, to the finely chopped endives and cheese. Stir all and serve hot. Wine: Aglianico Rosato
