Cook the pasta in a large pot of boiling salted water according to packet instructions & al dente. Drain.
While past is cooking, heat 2 tablespoons olive oil in a large non-stick pan over a medium heat.
Add garlic & sauté until soft & fragrant.
Add prawns, chilli, anchovies, lemon zest & cook for about 1 minute or until the prawns just turn opaque. Add wine & allow it to evaporate a little. Add zucchini & heat through.
Add butter & drained pasta, sprinkle over the mint & parsley, tossing & stirring to combine all the ingredients. As soon as dish is heated through, remove the pan from the heat.
Season with ground black pepper & sea salt to taste & add a drizzle of olive oil. Garnish with extra herbs.
Tips & Hints:
Megann's Kitchen Notes
:: Prepare all of your ingredients & measurements before you start cooking as it is a fast tempo once you start! The prawns, chilli, anchovies & lemon zest go in at the same time so I place them all in the one bowl.
:: If prawns are not available, use scallops or squid instead.
:: When we have fresh chillies in season, I use 1 red chilli chopped finely in lieu of the dried chilli.
:: Serve with lemon wedges & extra chilli for those who like a flavour variation.
:: If having a dinner party & wanting to impress with this simple dish, add zucchini flowers to the dish by tossing the torn zucchini flowers through at the last minute.
:: For more essential top Megann's Kitchen advice, follow onto the Megann's Kitchen web site at megannskitchen.blogspot.com.au ::