1. carefully rinse the mussels and select the open ones. In a saucepan, heat 2 tbsp of olive oil, add the mussels, extinguish with the white wine and pour an eighth of a liter of tap water. Put in the lemon, 1 unpeeled garlic clove and the bay spice. Sauté the mussels in the closed saucepan until they open.
Drain the clams in a sieve, selecting the closed ones. Separate the meat from the opened clams from the glass shells, set aside a few whole clams as garnish, keep warm.
Remove the skin from the onion, quarter it and cut it into small strips. Remove the skin from the carrots and, like the zucchini, peel off narrow strips using a zester. Cut the cherry tomatoes in half diagonally, remove the skin from the remaining clove of garlic and chop finely. 4.
Cook the pasta in enough salted water until al dente and drain in a sieve. 5.
In a large saucepan, heat the remaining olive oil and sauté the onion and carrot strips until translucent. Stir in the zucchini strips, cherry tomatoes and minced garlic clove. Add the pasta with the mussel meat and the chopped basil and mix it in, season with salt and season with pepper.
Serve the spaghetti with the mussel meat on warmed plates. Top with clams set aside.
Our tip: Do not refrigerate pasta after cooking, as si
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