PRAWN LINGUINE WITH ZUCCHINI, ANCHOVY, MINT AND CHILLI

Preparation time 10 mins Cooking time 10 mins Serves 2 350g linguine pasta

1/3 cup extra virgin olive oil

3 cloves garlic, finely sliced 4 anchovies

1 green chilli, sliced

2 zucchini, sliced and julienned 4 large green prawns, peeled, sliced 21/2 Tbsp white wine 2 Tbsp pouring cream 4 sprigs mint, leaves picked Lemon halves, to serve

STEP 1 Cook linguine in a large pan of boiling salted water until al dente. STEP 2 Meanwhile, heat oil in a deep frying pan over medium heat. Add garlic and cook until just colouring and fragrant, about 1 minute.

STEP 3 Add anchovies and stir to dissolve, then add chilli and zucchini. Cook to soften, for about 2 minutes, then add sliced prawns and wine and simmer for 1 minute or until prawns are heated through. Add cream and swirl to combine.

STEP 4 Use tongs to lift cooked pasta from water into the pan. Toss to combine, then add mint. Keep tossing until sauce becomes glossy and clings to the pasta. Divide between serving plates, finish with a squeeze of juice from lemon halves and serve.

COOK'S TIP

For extra pizzazz, add torn zucchini flowers to the pan with the prawns.

Seafood pasta always looks impressive but is so simple to prepare. You can get this light and creamy dish on the table in just 20 minutes. Perfect when you’re entertaining!