Serves 4

Prep time 20 minutes


500g Rummo linguine
3 small courgettes
2 cloves of garlic
12 fresh red chillies
1 bunch parsley
1 large knob of unsalted butter
extra virgin olive oil
600g raw local red prawns, peeled
½ lemon


Grate the courgettes lengthways. Peel and finely slice the garlic, then deseed and finely slice the chillies. Pick and roughly chop the parsley. De-shell the prawns, and place shells in saucepan with chilli, garlic, oil and butter. Allow to reduce till you have a bisque and set aside. Cook the pasta according to the packet instructions. Add a splash of oil in a large frying pan on a medium heat. Add the courgettes and cook until slightly browned. Add the prawns until they are almost cooked through. Now strain the prawn shells into the frying pan mixture. Take off the heat and squeeze over the lemon juice. Drain the pasta once cooked, reserving a little cooking liquid. Add the pasta to the frying pan and toss with the courgettes and prawns. Add some cooking liquid if it looks a little dry, then stir in the parsley. Season to taste and serve at once.