With a sharp knife we make a whole tomato to segments, taking care of juice and seeds. To cut in fillets all the segments, the fillets will have to be of around 6 millimeters width. In a capacious frying pan to pour broth, to put on the fire until the broth doesn't start to boil. To this point we add salt and broad bean, we continue to cook others 6-7 minutes. We unite mustard and cipollotti and we continue to low fire another minute. We add the pieces of tomato together with the butter and we continue to cook others 2 minutes, we mix desultorily. In 3 liters water in ebullition we put the linguine with at least ½ salt's teaspoon, departed 8-9 minutes we taste. When pasta will be ready, we can put it in a frying pan with the broad bean. To mix well pasta with the faves and to serve warm.