Courgettes and seafood go really well together and are often added to pasta and risotto dishes in Italy. Use ready-cooked and peeled prawns for speed.
The combination of olive oil and the rich buttery taste of Bertolli with Butter is perfect for both sauce and pasta shape. The ridges on the cone shapes hold the sauce perfectly and the flat surfaces show the shine of the pasta.
- 400 gr small pasta cones (white)
- 400 gr courgettes
- 60 gr Bertolli with Butter
- 4 x garlic cloves, finely sliced
- 1 x red chilli (optional)
- 300 gr ready-peeled prawns
- 200 gr squid, thinly sliced
- 200 gr fresh baby plum tomatoes, sliced
- 100 ml white wine
- handful of basil, sliced
- 4 x courgette flowers, roughly torn (optional)
- Place a large saucepan of slightly salted water on the heat and bring to the boil to cook the pasta which will take 2 - 3 minutes.
- Meanwhile, melt the butter in a large frying pan and over a medium heat sweat garlic and chilli, if using. Increase the heat, add squid and stir-fry for about 30 seconds, add half of the white wine and allow evaporating.
- Lower the heat, add tomatoes and cook for a minute. Add prawns and cook for a further 1 minute. Increase the heat, add remaining wine and allow evaporating.
- Lower the heat, stir in grated courgettes, a little salt, basil and a ladle of hot water (you can take this from the cooking pasta water) and cook for about 2 - 3 minutes.
- Drain the pasta, add to the sauce and toss well with a knob of butter continuing to cook for a minute or so. Remove from the heat and serve immediately with torn courgette flowers.
Recipe courtesy Italian celeb chef Gennaro Contaldo and Bertolli with Butter.
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