For lunch I will usually try to get a good source of carbs and today I have selected some italian “linguini con vongole” which is essentially pasta with mussels and clams. The other ingredients are fairly basic consisting of olive oil and herb seasonings. The pasta I enjoy using is an Italian one that is imported from Italy. The pasta is made in a commercial factory but the ingredients are grown locally. The main ingredient is semolina which is a hard amber coloured wheat. The semolina is mixed with water where a dough is created and then passed through a mould depending on the desired shape. The dough is then placed on dryers for a few days until hardened. Then they are packaged and sent worldwide. Similar to the coffee and watermelon the pasta is transported to England via cargo truck and distributed in local grocers. Now onto the mussels that come from the atlantic ocean. The mussels are produced using the “bought” technique in the north of france where the mussels are grown on vertical poles in tidal zones. This method originated in the 13th century and continues to be a common method to this day. The mussels are harvested when they have reached a size of about 40mm usually taking 12-15 months to reach such a state. The mussels are then washed and sold in markets throughout the world. I buy my mussels from a local french vendor that imports them daily form Normandy. The method has been relatively unchanged for centuries and utilized natural processes. I boil the mussels in some white wine and serve in my pasta for a delicious healthy lunch.