Spaghetti with Mussels and Chilli

INGREDIENTS:
● 100ml dry white wine
● 1kg mussels, scrubbed
● 200g dried spaghetti
● 50ml extra-virgin olive oil, plus extra to serve
● 1 garlic clove, thinly sliced
● 2 small courgette, cut into julienne
● ½ tsp dried red chilli flakes
● ½ cup (loosely packed) basil
● 1 tbsp finely chopped tarragon
● To serve: lemon wedges (optional)

PANGRATTATO:
● 200gm stale white baguette, cut into small cubes (about ½)
● 50ml extra-virgin olive oil
● 1 garlic clove, crushed

METHOD:
1. For the Pangrattato, preheat oven to 250C. Combine ingredients in a bowl, season to taste, then scatter on an oven tray and bake, shaking occasionally, until golden (5-10 minutes). Set aside.

2. Bring wine to the boil in a large saucepan over high heat, add mussels, cover with a lid and shake occasionally until mussels open (4-6 minutes). Remove from heat, drain, reserving cooking liquid, and set aside. When mussels are cool enough to handle, remove from shells and set aside.

3. Boil spaghetti in a large saucepan of salted water until al dente (5-7 minutes), then drain.

4. Heat oil in a frying pan over medium-high heat, add garlic and sauté until pale golden (1 minute). Add courgette and chilli and cook until the courgette is tender (1-2 minutes). Add mussels, basil, tarragon, 60ml reserved cooking liquid and pasta and toss to combine. Season drizzle with olive oil, scatter with Pangrattato and serve with lemon wedges.