Tagliatelle with Zucchini, Prawns and Mint

Charmaine Lu -
  • 400g tagliatelle
  • 2 tbsp olive oil
  • ½ tsp chilli flakes
  • 3 chopped garlic cloves
  • 3 chopped anchovies
  • 300g peeled prawns, cut into 2cm chunks
  • 1 lemon, zest only
  • 125ml white wine
  • 2 zucchini, ribboned lengthways
  • 20g butter
  • Small handful of parsley, chopped
  • Small handful of mint leaves, torn
  • Cook the pasta in boiling salted water until al dente, then drain. Meanwhile, cook the garlic for 1 min in the olive oil, then stir in the chilli, prawns, lemon zest and anchovies and cook for 2 mins. Pour in the wine and the zucchini, and simmer for 2 mins.
  • Add the butter and pasta to the pan. Reduce the heat, toss to combine, then stir in the parsley and season. Serve with the mint leaves torn over the top.
20 mins
4 serving