Pasta with mussel sauce and clam sauce



Cut the courgettes into cubes, fry them with two tablespoons of extra virgin olive oil and a pinch of salt for 5 minutes. Add the mussel and clam sauce and heat for a few minutes.
Cook the preferred pasta, drain when al dente, pour into the pan with the sauce, and add a ladle of cooking water.
Let the liquid absorb, sprinkle with a tablespoon of chopped parsley, a little grated lemon peel and a drizzle of oil.

To serve

Served as you prefer.