I am a big lover of linguine, courgette and playing with my mandolin much to 00Steve’s dismay because I am notorious for slicing my fingers even though I did a knife skills course down at the Good Housekeeping school in London (heck I’ve even sliced my thumb on a meat slicer when I worked on a deli!)
But back to the recipe! It’s quick, simple and delicious!
- 1 portion of linguine
- 1 clove garlic
- 2 tbsp lemon juice
- 1 cougette
- fresh black pepper
- chilli flakes or half a fresh red chilli (optional)
- 30g parmesan or equivalent
First add your linguine to freshly boiled water with plenty of salt, I think Gino DiCampo once said pasta water should taste like the sea so don’t worry if you just chuck it in! Pop it on the stove to gently boil till its to your taste either al dente or like me soft, I’m not a fan of pasta with “bite”.
Now slice your courgette into matchsticks or use a julienne attachment on a mandolin (I picked one up pretty cheap from Amazon) put the courgette into a frying pan with a little oil and put the garlic through a press. Chilli if adding wants to be put in when the courgette is halfway cooked unless you enjoy it firey.
Once the courgette and linguine are cooking gently, its time to prepare your parmesan I use a fine grater for this and just grate to my hearts content although I do use my food processor attachment for larger quantities or root veg.
Now the courgette should be soft add your lemon juice and give a good mix round. If your linguine is now ready just place the pasta into the courgette mix without straining so the water will lend as a “sauce” with the cheese. Pour away the rest of the water as it’s not needed and add the parmesan and black pepper.
Mix well and serve, this would go well alongside a green side salad if you can eat salad.