Conchiglie with mussels, courgettes and olives
serves 4

400g (14oz) conchiglie
450g (1lb) fresh mussels
3 tablespoons olive oil
1 chopped medium onion
1 finely chopped garlic
2 medium courgettes, cut into pieces
1 X 400g (14oz) tin of chopped plum tomatoes
1 lemon juiced
10 sliced black olives
10 sliced green olives
2 tablespoons chopped parsley
2 tablespoons extra virgin oil
Salt and ground black pepper

Heat up a pan and toss in the mussels, cover it up tightly. Shake the pan and cook it from 5 to 10 minutes. When the mussels are opened, drain it and removed those that are not open.
Heat up the pan with olive oil. Toss in garlic and onion and stir fry it for a few minutes. Add in the courgettes, cook under medium heat until it is golden then add in tomatoes and simmer it for 10 minutes. Toss in the mussels, olives and lemon juice.
Cook conchiglie in boiling salted water. When cooker, drain well and toss it into the sauce. Sprinkle it with parsley and serve.