Spaghettini with Prawns & Zucchini

Cook Time 20 minutes

Servings 4


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.

Thyme sprigs

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.


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