Replying to Capt. Flannel's cooking corner, episode 2

Dinner time:

Pasta with squash, olives and mussles -

-Clean mussles (cheap, 90 of them for 4 bucks at local grocery store) and steam in Chardonnay (or equally buttery white wine - buttery white wine matches well with olive oil in recipe) - once done, put aside.

-Cook however much spaghetti you want (throw some olive oil into the water when it's boiling so that the spaghetti doesn't stick) and put aside in a bowl.

While the spaghetti is cooking, chop up the following - Amounts will vary depending on how much spaghetti you use, but both the olives and squash will be a large part of this meal, so make it almost pasta saladi'ish when it comes to amounts.
-Summer Squash (quarter the slices) - for a family of 4 I usually use a whole squash
-Olives, any kind will do, black is easiest (half them) - family of four - whole can or equal amount of fresh, pitted olives
-garlic, VERY FINELY chopped (minced)

Collect these into sauteing pan with healthy dose of olive oil - enough to fry/cook these veggies up and put on medium/high heat - cook until slightly browned.

Once veggies are slightly browned, put in spaghetti to the veggie pan (sauteing pan) WITH veggies on medium heat, add olive oil - this is the sauce, so enough to saturate everything, but not too much where it's swimming in oil.

Cook spaghetti and veggies in olive oil until veggies are done and spaghetti is hot.

Put spaghetti with veggies on plates with mussels on top and serve with shredded (fresh) Romano cheese.