Advertisement

Ingredients

Method

  • STEP 1

    Heat a large saucepan with a lid over a medium heat and gently fry the courgettes, with a big pinch of salt, in 1 tbsp of the oil for 20 mins with the lid slightly ajar, stirring occasionally. Remove the lid, add the sliced garlic and cook for 5 mins more until the courgettes have collapsed and are jammy. Stir in the mint, lemon zest and juice, lots of black pepper and 1 tbsp olive oil. Remove from the heat and set aside.

  • STEP 2

    Meanwhile, heat the remaining 3 tbsp of olive oil in a large frying pan over a medium heat. Stir in the breadcrumbs and fennel seeds and fry for 5 mins until golden and crisp. Add the chopped garlic, mix and cook for 1-2 mins more. Season with salt and set aside.

  • STEP 3

    Cook the linguine in boiling salted water following pack instructions. Reserve a mugful of the cooking water, drain, return the linguine to the pan, then stir the courgettes through, loosening with a little pasta water as necessary. Divide between pasta bowls and sprinkle generously with the pangrattato.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3.9 out of 5.8 ratings
Advertisement
Advertisement
Advertisement