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Prawn, zucchini and mint tagliatelle

Name: Prawn, zucchini and mint tagliatelle
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 400g tagliatelle (or other long pasta); 2 tbs extra virgin olive oil, plus extra to drizzle; 3 garlic cloves, finely chopped; 1/2 tsp dried chilli flakes; 3 anchovies, roughly chopped; 300g green prawns, peeled, deveined, cut into 2cm pieces; Grated zest of 1 lemon; 1/2 cup (125ml) dry white wine; 2 zucchini, sliced lengthways into 3mm-wide ribbons; 20g unsalted butter; 1/2 cup flat-leaf parsley, finely chopped; 1/4 cup mint leaves, torn if large

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by Tobie Puttock

Celebrity chef

Oct 08, 2015

Prawns are the hero of this simple pasta, with just a handful of herbs and white wine to let them sing.

400g tagliatelle (or other long pasta)
2 tbs extra virgin olive oil, plus extra to drizzle
3 garlic cloves, finely chopped
1/2 tsp dried chilli flakes
3 anchovies, roughly chopped
300g green prawns, peeled, deveined, cut into 2cm pieces
Grated zest of 1 lemon
1/2 cup (125ml) dry white wine
2 zucchini, sliced lengthways into 3mm-wide ribbons
20g unsalted butter
1/2 cup flat-leaf parsley, finely chopped
1/4 cup mint leaves, torn if large

Method

1.

Cook the pasta in a large pan of boiling salted water according to packet instructions. Drain.
2.

Meanwhile, heat the extra virgin olive oil in a large pan over medium heat. Add the garlic and cook for 1 minute, stirring, until fragrant. Add the chilli, anchovies, prawns and lemon zest and cook for 2 minutes, stirring, until the prawns begin to turn opaque.
3.

Add the wine and bring to a simmer. Add the zucchini and cook for 1-2 minutes until just tender.
4.

Add the butter and drained pasta to the pan. Reduce the heat to medium-low and toss to combine. Stir in the parsley and season to taste with freshly ground black pepper and, if necessary, a little sea salt.
5.

Divide pasta among serving bowls, scatter with mint leaves and drizzle with extra virgin olive oil.