Ingredients
350g linguine pasta
⅓ 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
2½ Tbsp white wine
2 Tbsp pouring cream
4 sprigs mint, leaves picked
Lemon halves, to serve
Method
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Cook linguine in a large pan of boiling salted water until al dente.
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Meanwhile, heat oil in a deep frying pan over medium heat. Add garlic and cook until just colouring and fragrant, about 1 minute.
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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. -