Clean the mussels and place them in a pot with water and a little oil so they open without overcooking. Remove the mussels from their shells, strain the cooking liquid and reserve it.
Peel and crush the garlic. Sauté it in olive oil with a little oregano, 1 tablespoon chopped parsley, half a bay leaf and some chopped rosemary. Add the crushed tomatoes and cook for about 10 minutes, seasoning with salt and chili. Once the sauce has thickened, add the mussels and remove from heat. Meanwhile, cook the pasta in a pot with plenty of water, a pinch of salt, a drizzle of oil and the reserved mussel cooking liquid. Combine everything and serve.
