Scrape the mussels and wash them accurately. Heat a tbsp of olive oil with a peeled clove of garlic in a saucepan, add a small bunch of parsley and the mussels, cover the lot and make them open on a high heat.Drain the mussels, take out the ones that have not opened, take all the mussels out of the shells but a few, which you will use later to decorate the dishes, then put them in a bowl; filter the water and keep it aside. Blanch the tomatoes, peel them and chop coarsely.In a saucepan with the remaining oil brown the other clove of garlic, add the tomatoes, sprinkle a bit of salt and pepper ground at the moment and let it cook for 10 minutes on a high heat. Add the mussels with their filtered water and keep it cooking for another couple of minutes.Cook the pasta in plenty of boiling salted water, drain it al dente and mix it to the prepared sauce. Sprinkle the remaining parsley (which you will have chopped in the meantime) and serve it warm.