Open the mussels without cook them, and cut the tomatoes into small pieces.
In a pan, over low heat, heat up the extra virgin olive oil with the chopped garlic.
Add the mussels without shell, the peeled tomatoes and the white wine. Cook for about 20 minutes with a lid on. Then, add salt to taste if it is necessary.
Cook the Squid Ink Chitarra in plenty of salted boiling water, drain the egg pasta and toss it in the pan with the mussels.
Serve adding some pepper to taste, a sprinkle of chives and enjoy!