Linguine with prawns and courgettes (Linguine gamberi e zucchine)

1. Peel the prawns, score along their backs and remove the vein; cut the courgettes into small cubes or thin strips and thinly slice the garlic.

2. Put the linguine on to cook in plenty of salted water for 1 minute less than the stated time.

3. Meanwhile, in a wide frying pan, fry the courgettes in half the olive oil over medium-high heat for 5-6 minutes until golden and tender, season lightly with salt and lift out.

4. Add the remaining oil to the same pan, fry the garlic with the chilli flakes for 1 minute, then add the prawns and fry for 1-2 minutes until pink; pour in the white wine and let it evaporate.

5. Return the courgettes, add the drained pasta, a little cooking water and the lemon zest and toss together for 1 minute until the sauce coats the pasta.

6. Serve at once, sprinkled with fresh parsley.

Tip: Cook the prawns only very briefly - as soon as they're pink and curled into a C shape they're done; if they form an O, they're overcooked and rubbery.