Stroncatura pasta inspired by the sea breeze from the Straits, and flavoured with Bergamot

Slice the cherry tomatoes, put them in a pan with the extra-virgin olive oil and fry them lightly. Then add the mussels and the swordfish, cut into cubes. Cook the pasta in plenty of salted water, empty it into the frying-pan and combine it with sauce, adding the juice of the Bergamot and its peel cut into julienne strips. Before serving, sprinkle the dish with toasted breadcrumbs. Add parsley and chilli pepper to taste. Serve very hot.