Sauté the chopped garlic and chili pepper in a non-stick frying pan in 2 tablespoons of oil. Add the mussels and pour in the white wine.
Once the mussels have opened, drain them and filter their cooking liquid.
Sauté the previously blanched broccoli in 2 tablespoons of oil. Add the mussels, a ladle of the preserved cooking liquid, and the chopped, de-seeded Pachino cherry tomatoes.
Add parsley, salt, and pepper.
Cook the Conchiglie in plenty of salted water, then drain when al dente and toss with the sauce.