Spaghettini with Prawns & Zucchini
Cook Time 20 minutes
250g good quality spaghettini
Table salt for pasta water
24 large prawn cutlets
2 zucchini grated
4 birds eye chilli sliced finely
5 cloves garlic, chopped
½ bunch flat leaf parsley, washed and chopped finely, stem and leaf.
100ml white wine
150ml extra virgin olive oil
Sea salt & pepper
In a large pot of boiling water, add salt to taste like the sea. Add spaghettini and cook until ¾ cooked. So still quite underdone. Reserve 2 cups of pasta water before straining pasta.
In a heavy-based pot, sauté chilli and garlic with olive oil until aromatic. Deglaze with white wine. Add zucchini and thyme. Add 1 cup of pasta water. Cook zucchini until it becomes tender and breaks down.
Add more pasta water, then prawns, spaghettini and parsley. Constantly stir until the prawns are cooked and pasta is coated in sauce. Check for seasoning, there should be enough salt from the pasta water. Add freshly cracked pepper.