Spaghetti alle Cozze: White Wine Mussel Spaghetti

a) Bring a large saucepan of water to the boil with ½ tsp salt.

b) When boiling, add the spaghetti to the water and bring back to the boil. Cook until tender, 8 mins. 

c) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

a) Meanwhile, trim the courgette, then halve lengthways. Slice widthways into 1cm thick pieces.

b) Heat a drizzle of oil in a large saucepan on high heat. 

c) When hot, add the courgette and cook until charred, 6-8 mins total. Turn only every couple of mins. 

d) Once cooked, season with salt and pepper, then remove from the heat.

a) While the courgette fries, peel and grate the garlic (or use a garlic press).

b) Drain and rinse the mussels in a colander. Discard any broken shell pieces. TIP: If you prefer your mussels shelled, carefully open the shells and gently pick out the mussels. Otherwise, if you're happy to serve them with shells, leave them as is.

c) Add the garlic to the courgette and fry for a further min.

a) Add the mussels, creme fraiche, white wine stock powder and water for the sauce (see pantry for amount) to the saucepan.

b) Bring to the boil. Pop a lid on the pan, or cover with foil and turn the heat down to medium-high.

c) Cook until piping hot, 5 mins. IMPORTANT: Mussels served in shell, beware of sharp edges or broken shell. Discard any unopened mussels. Ensure they're piping hot throughout.

a) When the spaghetti is cooked, stir it into the white wine pasta sauce and mussels.

b) Stir in the hard Italian style cheese until melted.

c) Taste and season with salt and pepper. Add a splash of water if you feel it needs it.

a) Share the spaghetti alle cozze between your serving bowls.

b) Top with the wild rocket and drizzle over some oil.