This is one of those pleasing quick to make light tasty dishes, that is just so satisfying. And if you have vegetarian friends they will just love this recipe.
Ingredients (to serve 2)
small tin of anchovies
handful of pine nuts
2 garlic cloves
tsp chilli flakes
200g of linguini
Fresh grated parmesan
Fresh chopped parsley to decorate
Take 2 courgettes and peel them with a potato peeler lengthways.
Meanwhile heat several good lugs of extra virgin olive oil and when hot, not smoking, fry strips of courgette.
Boil kettle full of water
After a few minutes, add crushed garlic to courgette pan, finely snip in the anchovies, scatter in the pine nuts and chilli flakes.
Once boiled, put hot water from kettle into roomy pan, add salt and tbsp olive oil – place linguine in water and cook as per packet instructions – probably 6-8 mins.
Meanwhile juice the lemon using a lemon squeezer, grate the parmesan and chop parsley (keeping an eye on your courgette pan!)
Drain pasta and immediately add to the courgette pan.
Add most of the lemon juice and parsley and toss everything together, removing from heat after 30 seconds.
Serve in warmed bowls with final sprinkle of parsley, the last of the remaining lemon juice and parmesan
Enjoy with a glass of fresh zesty white wine.