Method

• 1.
  Squeeze the chicken from the sausage casings and mix in the basil. With slightly wet hands form 16 meatballs using about 11⁄2 tbs mixture for each. Chill for 10 minutes to firm up.
• 2.
  Meanwhile cut the zucchini into long thin ribbons (a mandoline is ideal), then with a sharp knife cut each ribbon into thin strips.
• 3.
  Season with 1 tsp salt and set aside. Bring a large saucepan of water to the boil. Add the spaghetti and cook until al dente. Drain, reserving 1/3 cup (80ml) cooking liquid.
• 4.
  Heat the oil in a large frypan over medium heat. Add the meatballs and cook, turning, for 8-10 minutes until cooked through and dark golden. Deglaze the pan by adding the vinegar, reserved cooking water and butter, and scraping the pan with a spoon.
• 5.
  Toss spaghetti with zucchini and serve with meatballs and sauce from the pan. Scatter over pine nuts, parmesan and herbs.