Boil potatoes in plenty of salted water and keep water aside for later : you will use it to boil the pasta.
Stir-fry garlic, chili pepper, turnip greens and smoked bacon. Add the mussels, simmer with white wine and cover with a lid until the mussels are open.
Add the potatoes, the pizzoccheri and a ladle of cooking water and finish cooking with a trickle of oil, salt and pepper. Serve the pizzoccheri in a rustic plate slightly heated in the oven.