Add EVOO, garlic, chilli into a hot pan and let them sweat. Then add the calamari, anchovies, capers, olives and tomatoes. Cover and cook on low heat for about 10 minutes.
Meanwhile, prepare the pasta by cooking them in a pot of boiling salted water until al dente.
When the calamari is almost done, add the parsley and mussels to the pan. Heat up and add white wine, then cover the pan and cook for another 1 or 2 minutes until the mussels are just opened.
Transfer the pasta to the pan and cook in the sauce for another one minute. Add some pasta water or salt if needed. Buon appetito.