Linguine with mussels and courgettes

“I love spaghetti alle vongole but clams are hardly accessible to everyone. Mussels, on the other hand, are grown all around the world. They are grown on ropes and in season their flesh is as good as any seafood at a fraction of the cost.”
Image credit: Tara Fisher

Ingredients

  • 200g linguine
  • 2 garlic cloves
  • 1 onion
  • 200g courgettes
  • 3 tbsp parsley leaves
  • 25ml olive oil
  • 500g fresh mussels, cleaned (discard any that aren’t closed)
  • 100ml white wine

Method

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.

Ingredients

  • 200g linguine
  • 2 garlic cloves
  • 1 onion
  • 200g courgettes
  • 3 tbsp parsley leaves
  • 25ml olive oil
  • 500g fresh mussels, cleaned (discard any that aren’t closed)
  • 100ml white wine

Method

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.

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Fast Cooking: Really Exciting Recipes in 20 Minutes

“This book is a collection of dishes that are inspired by my travels, Saturday Kitchen and everyday life. We’re all leading busy lives and these simple suppers, light meals and tasty mains are the kind of food I really cook at home” - James