Bring a large pan of salted water to the boil. Cook the linguine for 8–10 minutes, or until almost al dente (check the instructions on the packet and cook for 1 minute less). Drain and set aside.
Meanwhile, finely chop the garlic and onion, and thinly slice the courgettes. Chop the parsley. Heat the olive oil in a medium saucepan, add the onion and garlic and cook gently until softened.
Add the courgettes, mussels and white wine, cover with a lid and cook for 2 minutes.
Stir in the linguine and cook, covered, for 1 more minute. Check that all the mussels have opened; discard any that haven’t. Sprinkle with the chopped parsley and serve immediately.
Bring a large pan of salted water to the boil. Cook the linguine for 8–10 minutes, or until almost al dente (check the instructions on the packet and cook for 1 minute less). Drain and set aside.
Meanwhile, finely chop the garlic and onion, and thinly slice the courgettes. Chop the parsley. Heat the olive oil in a medium saucepan, add the onion and garlic and cook gently until softened.
Add the courgettes, mussels and white wine, cover with a lid and cook for 2 minutes.
Stir in the linguine and cook, covered, for 1 more minute. Check that all the mussels have opened; discard any that haven’t. Sprinkle with the chopped parsley and serve immediately.
