(Serves 4 persons)
Ingredients: 2 garlic cloves, salt, black pepper, 6 tbsp olive oil, 1 diced courgette, 5 anchovy fillets, 350 g cherry tomatoes, 200 g king prawns, 1 tbsp finely chopped fresh parsley, 250 g black squid pasta, fresh lemon juice to garnish.
Heat the olive oil in a heavy-based frying pan; add the garlic and after a few seconds add the diced courgette and anchovy, season with salt and black pepper and fry for a couple of minutes (don’t add too much salt as the anchovy are already salty). Then add the cherry tomatoes and king prawns. Cook stirring occasionally for about 10 minutes. When you see the courgette starts to turn brown, add the chopped parsley, drained cooked pasta; mix all well and serve with garnished lemon juice and whole parsley leaves.