- 400 grams of pasta;
- 800 grams of mussels;
- 350 grams of zucchini;
- Extra virgin olive oil (6 tablespoons);
- 1 onion;
- Salt and pepper q.s.
Thoroughly clean the mussels, depriving them also of the "beards" and then place them in a saucepan, add the parsley and let them open a lid on high heat.
Shelled mussels and strain the liquid catch that you need to take part.
Sliced zucchini and brown the onion in 4 tablespoons olive oil, adding salt only half cooked. United at this point the mussels and the filtered liquid and cook for a few moments. Once you turn off the heat, add the basil and stir.
Boil pasta in salted water, drain it al dente and mantecatela with the mixture of zucchini and mussels. Serve warm.