Spaghetti with mussels, cherry tomatoes & zucchini

Ray McVinnie's seasonal ideas for simple meals

by Ray McVinne | Cuisine issue #155 | Tuesday, 13 November, 2012
Slow-fry thinly sliced zucchini, chopped garlic and chilli until the zucchini are soft and just browning. Add plenty of mussels or clams and halved cherry tomatoes. Cover and steam the shellfish open. Serve tossed through
al dente spaghetti.

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