Seabass with tomatoes and mussels (pesce affogato)

By Gennaro Contaldo From Saturday Kitchen Ingredients 160g/5¾oz linguine ⅔ tbsp extra virgin olive oil and extra for drizzling 2 garlic cloves, thinly sliced 1 tbsp large capers ½ red chilli, left as it is 12 black or green olives 30 ripe baby plum tomatoes, …