This is such a deliciously light pasta, with a beautiful combination of flavours.
Cook the pasta to the packet instructions.
While cooking, halve the mussels lengthwise retaining all the oil from the packet .
Drain the pasta well and put it back into the pot.
Add the mussels, the courgette, chilli flakes, salt and pepper and mix well adding extra virgin olive oil as needed and mix through the rocket leaves.
1 packet La molisana dried spaghetti
1 packet Blackbeards Coromandel garlic NZ smoked mussels (or any of you favourite flavour)
2-3 courgettes peeled into long ribbons using a mandolin or potato peeler
2 teaspoons dried chilli flakes
1 teaspoon freshly ground black pepper
1/2 teaspoon Salt
extra virgin olive oil
Farro Fresh rocket leaves