Ingredients for mussels:
Place the mussels in a large bowl and rinse under cold running water. Rub against each other to remove scale and grit. Pour it out, let it drain and sort out the ones that have already opened.
Peel and thinly slice the garlic. Heat a large pan and add oil. Brown the garlic and chili in it for a while. Add the mussels and thyme sprigs and deglaze with white wine. Cook until mussels open, about 3 minutes. Strain through a sieve, reserving the broth. If desired, remove the mussels from the shells, discard the closed mussels.
For the shrimp:
Peel the shrimp, remove the entrails, wash, dry on paper towels and cut into thumb-wide pieces.
Wash the zucchini, cut off the ends. Cut the thick green rind from the soft interior and cut into narrow strips. Peel and slice the garlic. wash the tomatoes. Wash and remove the seeds from the chili pepper and cut into thin strips.
Heat a little olive oil in a pan. Fry the gamba pieces together with the thyme sprig evenly on all sides. Remove from pan and keep warm.
Wipe the pan with a paper towel. Add a little more olive oil. Fry chili and garlic in it. Add the zucchini strips and brown briefly. Add the mussel stock and tomatoes and bring to a boil.
Finish and serve:
Wash the mint carefully, dry it and finely chop it.
Cook the spaghetti in boiling salted water until al dente. Drain and add to the zucchini clam broth with the mussels and pieces of shrimp. Mix everything together and season with salt, piment d’espelette, mint and olive oil.
Arrange the dish on preheated plates, garnish each with 1 mint sprig and serve immediately.