Clean the tomatoes and carve cross the tip, parboil them for 25 seconds and then cool them down in iced water. Peel them, cut them in four and remove the seeds, wiped them, cut them into cubes and put aside. Open the raw mussels paying attention to collect the liquid in a container. Slice the mussels and put them into the mussels liquid. Add the diced tomatoes, a little olive oil, half a clove of garlic, a bit 'of parsley (finely chopped) and leave to marinate in the fridge for a couple of hours. In the meanwhile cook the pasta. Aside in the oil cook chopped garlic, parsley, red pepper, then add the diced zucchini and the pumpking flower cut into julienne. Add a ladle of cooking water from the pasta and cook. Add the marinading and cook for 5 minutes more. Then add the mussels with tomatoes, taking care to remove the garlic, Provolone del Monaco and cook until creamy. Add salt to taste and serve hot with a drizzle of olive oil. Match This plate shows a great combination of tastes and aromas, Provolone del Monaco makes it particularly strong. Match it with Pallagrello white wine. A wine with fermentation in barrels with aromas of ripe fruit and spicy notes. The palate is perfectly balanced.