Wash the mussels real well under cold water and put them in a deep pot.
Steam the mussels until they all open. Let them cool off a bit.
Remove the fruit from the shells and set aside. Filter the broth at the bottom of the pot and save for later.
In a large saute` pan add 4 Tbs of EV olive oil and the cloves of garlic and let them color.
Add the peperoncino, the rosemary and the cherry tomatoes.
Let the tomatoes saute for about 5 minutes and add the broth from the mussels.
Let the broth come to a boil and continue to simmer for about 4 minutes.
Add the fruits of the mussels and let everything saute` for 4 minutes.
Meanwhile you have boiled the pasta to an Al Dente consistency. Add the pasta to the pan and toss for 2 minutes.
Serve with a drizzle of EV olive oil.