World Cuisine

Rigatoni with Mussels and Courgettes

cook 20 mins
  • 1.5 kg (3 lb) mussels, cleaned
  • 200 ml (7 fl oz) white wine
  • 400 g (13 oz) rigatoni
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 garlic cloves, crushed
  • 2 courgettes, sliced
  • 3 tablespoons grated Parmesan cheese
  • 2 tablespoons chopped chives
  • Place the mussels and wine in a large saucepan and cook over a high heat for 5–6 minutes, until the mussels open. Drain, reserving the cooking liquid, and remove the mussels from their shells. Discard any mussels that have not opened.
  • Cook the rigatoni in a saucepan of boiling water according to the packet instructions, until ‘al dente’.
  • Meanwhile, heat the olive oil in a saucepan and sauté the onion and garlic for 2–3 minutes, then add the courgettes and cook for a further 4–5 minutes.
  • Drain the pasta and stir into the courgettes with the mussels and strained mussel cooking liquid.
  • Serve sprinkled with grated Parmesan and chopped chives.
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