Cavatelli pasta with scarole and mussels

Ingredients

• 600 g of fresh Cavatelli pasta (or triilli)
• 1 kg of fresh mussels
• a curly endive
• 4 tablespoons of extra virgin olive oil
• 5 black olives from Gaeta
• 10 of Panteleria capers
• 4 cherry tomatoes
• 1 clove of garlic
• chilli
• grated pecorino Romano cheese.