- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 courgettes (about 500g), trimmed and coarsely grated
The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…
- 1 large garlic clove, finely grated
- 1 small red chilli, finely chopped
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
- 180g tagliatelle
- 150g raw king prawns, peeled and deveined
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- 1 lemon, zested and juiced
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- ½ small bunch of parsley, finely chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Heat the oil in a frying pan and fry the courgette for 4-5 mins, then stir through the garlic and chilli.
Cook the tagliatelle following pack instructions. Drain, reserving some of the cooking water.
Add the prawns to the courgette mixture, and cook for 2 mins until pink. Toss through the tagliatelle, the lemon zest and juice, parsley, some seasoning and a splash of the reserved cooking water. Divide between bowls and serve.