Ribbony Prawns and Spaghetti

01Method

1. 1

   Bring a large pot of generously salted water to a boil. Cook the spaghetti until al dente, following the packet instructions.

2. 2

   While the pasta is cooking, cut the tops and bottoms off each squash and courgette. Using a vegetable peeler, peel long ribbons directly into a colander, rotating the vegetable as you go. Stop once you reach the seedy core — discard the core and seeds.

3. 3

   Set aside some of the starchy pasta cooking water, then drain the pasta directly over the squash ribbons in the colander. Transfer everything to a bowl and toss to combine.

4. 4

   Season the prawns with salt and pepper. Heat half the olive oil in a large frying pan over medium-high heat. Arrange the prawns in a single layer and cook undisturbed for about 2 minutes, until the edges start turning pink. Stir, then add the cherry tomatoes, garlic and chilli flakes. Continue cooking for about 1 minute, until the tomatoes soften and the garlic is lightly golden. Add the pasta and squash ribbons along with the stock and remaining olive oil. Toss and cook until heated through and most of the liquid is absorbed, adding reserved pasta water gradually if the noodles seem dry.

5. 5

   Taste and adjust seasoning with salt and pepper. Divide into four bowls and finish with a scattering of chives.