Serves 4
Preparation time 10 minutes
Cooking time 10–12 minutes
400 g (13 oz) dried linguine
3 tablespoons olive oil
200 g (7 oz) peeled raw king prawns
2 garlic cloves, crushed
finely grated rind of 1 unwaxed lemon
1 fresh red chilli, deseeded and finely chopped
400 g (13 oz) courgettes, coarsely grated
50 g (2 oz) unsalted butter, cut into cubes
salt
Cook the pasta in a large saucepan of salted boiling water according to the packet instructions until al dente. Drain.
Meanwhile, heat the oil in a large frying pan over a high heat until the surface of the oil seems to shimmer slightly. Add the prawns, garlic, lemon rind and chilli, season with salt and cook, stirring, for 2 minutes until the prawns turn pink. Add the courgettes and butter, season with a little more salt and stir well. Cook, stirring, for 30 seconds.
Toss in the pasta and stir until the butter has melted and all the ingredients are well combined. Serve immediately.
For squid & pumpkin sauce, replace the prawns with 200 g (7 oz) prepared squid rings and the courgette with 400 g (13 oz) coarsely grated pumpkin, and cook as described above.