Tagliatelle with Mediterranean prawns and zucchini flowers

Recipe by Rachel Zammit Cutajar

Photo by Rachel Zammit Cutajar

Tagliatelle with Mediterranean prawns and zucchini flowers

Serves 4

Ingredients

• 500g tagliatelle
• 5 cloves garlic, finely chopped
• 3 zucchinis, cut into matchsticks
• 1 lemon, juice and zest
• Handful zucchini flowers, cut in half
• 2 tbsp prawn stock
• 1 cup dry white wine (more for drinking while cooking)
• 600g peeled prawns

Method

1. Boil the pasta in salted water for 2 mins less than the packet instructions (you’ll finish cooking in the pan).
2. Meanwhile heat some olive oil in a pan and gently sautee the garlic, taking care not to let it burn. 
3. Add the zucchini and season with salt and pepper, chilli flakes and lemon zest. 
4. Cook for a few mins until the zucchini is starting to soften.
5. Add half the zucchini flowers and the wine. 
6. Allow to simmer for a few mins until the alcohol cooks off.
7. Add the stock and simmer for a few more mins.
8. When the pasta is two minutes before ready, transfer to the pan using tongs (this will take some of the pasta water into the pan).
9. Add another half a cup of water from the pot into the pan and cook, tossing all the time.
10. Add the prawns and remaining zucchini flowers and cook until the prawns turn pink – take care not to over-cook them. 
11. Squeeze the lemon juice over the top and toss. 
12. Place in a serving bowl and serve immediately. Remember, people can wait for pasta but pasta won’t wait for people!