Clean the mussels thoroughly under running water.

In a pot, heat the white wine and add the mussels. Cook until they open.

Remove the mussels from the pot and set aside. Strain the cooking liquid and reserve it.

In a pan, heat some olive oil and sauté the garlic clove and chili pepper.

Add the peeled tomatoes and tomberry tomatoes to the pan. Cook for 10 minutes.

Add the reserved cooking liquid from the mussels to the pan and simmer for another 5 minutes.

Cook the spaghetti in a large pot of salted boiling water until al dente.

Drain the spaghetti and add it to the pan with the tomato sauce. Mix well.

Add the mussels back to the pan and toss everything together.

Serve the spaghetti with a sprinkle of salted ricotta, black pepper, basil, and parsley.