Skip to main content

Tagliarini with raw green and yellow courgette, brown shrimp, chilli and lemon

This recipe is from the book Trullo by Tim Siadatan the chef owner of the restaurant of the same name in Highbury.
It is an excellent book with many interesting ideas and recipes.
This is one of them, substitute cooked crayfish or prawns for the shrimp if you can’t get them.
The vigorous tossing of the pasta with a little pasta water is the key to getting a nice sauce.
We used spiralized courgettes rather than grated to get a little different texture but it works fine if you use the large holes on a grater to get decent sized pieces

ingredients

400g of tagliarini, or use spaghetti or linguine (fresh or dried)
4 tbsp of courgette, coarsley grated
4 tbsp of yellow courgettes
1/2 tsp fine sea salt
80g of unsalted butter, cubed
1/4 lemon, juiced
1/4 tsp dried chilli, finely chopped
6 tbsp of brown shrimp, cooked and peeled
freshly ground black pepper

Method

Place the grated courgette in a colander and add ½ teaspoon fine salt. Place a bowl under the colander and leave for 1 hour. Squeeze out the courgette to extract as much liquid as possible

Put a large pan of water on to boil. Once the water is boiling, add enough salt to resemble mild sea water. Add the tagliarini and cook for 2 minutes (if using dried pasta cook until al dente)

At the same time, in a saucepan big enough to hold the pasta, heat together the butter, a splash of the pasta cooking water, lemon juice and chilli over a low to medium heat. When the pasta is cooked, remove it from the water and add it to the pan of butter and lemon to toss. Keep the pasta cooking water


Add the raw courgette and brown shrimp and vigorously toss the pasta in the pan for at least 30 seconds to work the gluten, adding a splash of starchy cooking water if it starts to dry up. Continue tossing the pasta until the sauce emulsifies and becomes viscous, and season with salt and pepper. Serve immediately

Comments

Popular posts from this blog

Crack potatoes courtesy of Ottolenghi. Harissa and confit garlic roast potatoes

Another recipe from Ottolenghi's Simple, another recommendation from Will Saunders.   I know its the middle of summer but who doesn't love a roastie? These little tinkers are so good that they are like crack, class A calories. The clever bit is the addition of semolina and caraway seeds which adds a new level of crunchiness to add to the delicious warm heat of Harissa. Heres the recipe These make a lovely, spicy change from the traditional Sunday roasties. They’re especially good with spiced roast meat. Serves six to eight. 2 large heads garlic, cloves separated and peeled 130g goose or duck fat 4 sprigs fresh rosemary  6 sprigs fresh thyme  2kg maris piper potatoes, peeled and cut into 5cm chunks 40g ground semolina 2 tsp caraway seeds, toasted and lightly crushed 2 tbsp rose harissa Flaky sea salt Heat the oven to 150C/300F/gas mark 2. Put the garlic, fat and herbs in a small ovenproof pan or saucepan for which you have a lid. Cover and roast for 40 minut

Nigel Slaters deceptively brilliant monkfish

Lisa discovered this recipe in her favourite Nigel book. It is one of those fish, 'but not as we know it Jim' recipes. Not just because Monkfish is the fish that can best impersonate meat but also because of the marinade ingredients that are more often featured with lamb. It's not difficult to do but the flavour is a revelation, which makes it a perfect recipe in my book. This can be cooked on a grill pan or a barbecue. Ingredients 3 bushy sprigs rosemary, leaves finely chopped 4 anchovy fillets 2 large cloves garlic salt and freshly ground black pepper 1 large lemon, juice only 3 tbsp olive oil 800g/1½lb monkfish fillet Method Pull the leaves from the rosemary stalks and chop them finely, then tip them into a bowl large enough to take the fish. Rinse the anchovy fillets and smash them to a rough pulp with the flat edge of your chopping knife. Peel the garlic, crush it flat, then smash it to a purée in the same way. Stir together the herb, anchovy and garlic, adding a grind

Sea Bass on mushroom potatoes with salsa Verde

I felt the overwhelming need to cook something new on Saturday night. I didn't want the tired and tested I wanted to explore new culinary waters. However combined with this desire was an equal and opposing force, driven by being absolutely knackered, that meant it had to be simple too. I returned to one of Jamie's early books, to a recipe that IO had meant to do on countless occasions but never quite got round to. I have done several versions of Sea Bass on a bed of potatoes, some that I have written about on this blog. The one question I would have is about the thickness of the potatoes and the length of time they need to be cooked through ... in my oven I reckon they need about 10 minutes more than the recipe suggests. I would suggest a bit of a trial run if you are going to do it for a dinner party ... however once you have given it a whirl I think this makes for a very easy recipe for a crowd. Here's the recipe. Roasted slashed fillet of sea bass stuffed with herbs, bak