Cut the Tropea onion finely and fry in a frying pan with olive oil and paprika powder.
When the onion is browned, add the mussels and the sage and blend with white wine.
Now add the tomatoes and then sprinkle on paprika, cover with a lid and let it slowly cook until the mussels are open.
Now remove almost all the mussels from the pan (leave 4 or 5), take the shells off and put aside.
Allow the sauce to thicken; when it has a creamy consistency turn off the heat and add the shelled mussels.
Cook the Fili Di Chitarra in plenty of salt water then transfer to the pan; turn on the heat and toss for a few minutes. Serve!