4 anchovy fillets
1 shallot, peeled
4 of a fresh red chilli
2 cloves of garlic, peeled
8 baby courgettes, trimmed
400g linguine
sea salt
extra virgin olive oil
200g small peeled cooked prawns
1 splash of quality white wine
10 whole courgette flowers
2 a bunch of fresh basil, leaves picked
juice from 1 lemon
The first courgettes of the year are baby courgettes, so it is ideal for spring. Remove them to the pot a little earlier when they have the usual variety only, so they have a chance of properly cooking.if you only have the regular variety so they have a chance to cook properly.


1.Start your ingredients by preparing them. Cut anchovies, shallot, chili and garlic thinly into bits. Divide the zucchini lengthway s, then cut them in a thin corner.
2.Cook the linguine until it is dente in a huge bowl of boiling salted water.
3.In the mean time, add the anchovies and cook them for one minute or until they dissolve in a large frying pan over medium to high heat. Fill in a few minutes, or begin to soften shallot, chili, garlic and sweat. Cut the prawns, cook for a minute and then pour in wine.
4.Add courgettes and cook until tender for 3 minutes.
5.Reserve some water, drain and add to the pot linguine. Season with salt thoroughly, then cover the heat with the water until it is beautiful and sparkling.
6.Take off the heat, add lemon juice and tear in the courgette flowers and the majority of basil leaves. Serve with extra virgin olive oil and basil leaves with a drizzle.

The first courgettes of the year are baby courgettes, so it is ideal for spring. Remove them to the pot a little earlier when they have the usual variety only, so they have a chance of properly cooking.if you only have the regular variety so they have chance to cook properly.

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