Cook the mussels in a covered pan until they are open, shell them, then filter the water (used to cook the mussels) and keep it on the side. In a large frying brown the garlic and chilli peppers in oil, when it starts to get a light brown colour add the shelled mussels, parsley, basil and tomatoes cut in half, let cook for a few minutes and then add the beans and a ladle water from the cooking mussels. Boil the ditaloni in plenty of water, drain them al dente and skip all in the pan. Serve very hot. Wine: Greco di tufo
