James Martin’s Linguine With Mussels & Courgettes

James Martin mussels

Mussels are one of the best types of seafood for fast cooking. The preparation is simple – just wash them in cold water and make sure any little tufts on each mussel have been removed (pull them off with your fingers if not).

Fresh egg linguine cooks more quickly than dried, and tastes nicer too, but dried is fine: just check the packet for the cooking time. The secret with this is not to serve it too dry, so don’t drain the pasta too thoroughly.

• 3 garlic cloves
• 1 large onion
• 300g courgettes
• 4 tablespoons fresh flat-leaf parsley leaves
• 50ml olive oil
• 300g fresh egg linguine
• 750g fresh mussels, cleaned, (discard any that aren’t closed)
• 150ml white wine
• sea salt
• freshly ground black pepper

1 Finely chop the garlic and onion and thinly slice the courgettes. Chop the parsley. Heat the oil in a medium saucepan, add the onion and garlic and cook gently until softened.
2 Meanwhile, bring a large pan of salted water to the boil. Cook the linguine for 2–3 minutes, or until almost al dente (check the instructions on the packet and cook it for 1 minute less). Drain and set aside.
3 While the pasta is cooking, add the courgettes, mussels and white wine to the onion and garlic, cover with a lid and cook for 2 minutes. Season with salt and pepper.
4 Stir the linguine into the pan with the mussels 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.

Recipe courtesy of James Martin, extracted from Fast Cooking

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