Clean mussels and put them to boil with a little sunflower oil, to dissolve without fully cooked. Remove the inside of mussels, strain the broth and save it. Crush the garlic and fry together with a pinch of oregano, parsley, 1/2 bay leaf and a few rosemary leaves. Add chopped tomatoes and let the fire for about 10 minutes, season with salt and chili pepper. When the sauce thickens, add the mussels and remove from heat. Put the pasta in a clay pot, add the sauce and broth from the mussels, cover with lid and bake in a hot oven for about 20 minutes.