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

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

For 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.

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.

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

Heat oil in a frying pan over medium-high heat, add garlic and sauté until pale golden (1 minute).
Add zucchini and chilli and cook until zucchini 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.