The best thing to come out of my short time spent in Catania [Sicily] was eating copious amounts of pasta with ladened with pistachios. Nuts are the absolute answer to not having cheese with seafood in my opinion. Serves 2
Ingredients
2 tablespoons olive oil
1/2 a zucchini, halved and sliced
1/2 cup pistachio nuts, unshelled
2 tablespoons salted butter
1/2 cup white wine
2-3 garlic cloves, minced
1 teaspoon chopped fresh or dried parsley
10 prawns, cleaned
200g pasta of choice
Method
First pop your water for the pasta on to boil. Salt well once boiling and put in the pasta.
In a large pan add oil, garlic and zucchini and cook over a medium heat until zucchini is soft.
Crush the nuts in a mortar and pestle and add to pan. Stir and add wine, butter and parsley.
Once this has started to simmer add a ladle of the pasta water and prawns, cooking until they start to curl.
Add the cooked pasta to the pan while string, ensuring the pasta is well coated and serve while it’s hot!
Chanel's Tapas Bar 