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.