Adam D'Sylva's Prawn & Zucchini Spaghettini
Renowned Melbourne chef, good friend and fellow Italian Adam D'Sylva popped by to share some of his favorite Italian recipes with us. First up is his scrumptious Prawn and Zucchini Spaghettini. Zucchini flowers are now in season (November through to May) so it's the perfect time to create this delicious pasta dish at home.
Buon appetito xx
250g of spaghettini
12 prawn cutlets
4 cloves of garlic
3 red chilies (or to taste)
3 medium zucchinis
4 zucchini flowers
Parsley (flat leaf)
100 ml olive oil
Salt and pepper (to taste)
Remove heads, peel and gut the prawns then set aside.
Grate the zucchini and finely chop the garlic, chili, thyme and zucchini flowers.
In a pot sauté garlic and chili with olive oil.
Add in the grated zucchini, finely sliced thyme and two pinches of salt, stirring ingredients together. Add a dash of water and cook for ten minutes or until zucchini softens.
In a large pot of boiling water, add salt and spaghettini and cook until al dente.
To the sauce mixture add a dash of pasta water, prawns and parsley.
Drain and toss in the pasta, cooking for a further 3-4 minutes until the oil and sauce emulsifies and becomes silky.
Wearing: Seagulls of St Kilda Jumpsuit (available here)
Photos: Iron Chef Shellie