While tidying the freezer the opposite week, I discovered one more reminder of my (late) buddy and instructor Carla Tomasi within the type of a Tupperware field a bit bigger than a matchbox. Not like the remainder of the unmarked packing containers with an identical sky-blue lids and opaque sides, I knew precisely what this was: a mixture of parsley, garlic and lemon zest (in any other case often known as gremolata or gremolada) made final June to go along with braised hen, however not completed, so the leftovers had been put within the freezer. I exchanged messages with Carla on a regular basis and, realizing how a lot she cherished freezer-talk, I consulted her as to how lengthy she thought the combination would maintain in there. She gave two replies: an official one in all three to 6 months, and an unofficial one in all a yr, which should have sunk into my unconscious like a preset alarm as a result of, virtually a yr later (and 10 months since she handed away), I discover myself in entrance of my chaotic freezer, holding a bath of finely minced issues and pondering, “There you might be!” and, “Thanks, Carla!”
Gremolata is a sometimes Milanese combine, and the title means to cut back into grains. And that’s exactly what you do to a clove of garlic, a handful of parsley and the zest of a big unwaxed lemon so as to make a positive and aromatic rubble, which might be made by hand or in a meals processor. Whereas gremolata is intently related and served with braised osso buco and risotto alla Milanese, it’s a fantastically versatile addition to all types of different dishes. Regardless that it may be used uncooked, one of the best of gremolata is introduced out by warmth, which wakes up the garlic (and softens its pungency, too) and the pure oils within the lemon zest. Additionally in my freezer had been some peeled prawns; not a yr outdated, however nearing freezer burn.
It’s nonetheless asparagus time, so the addition of some spears minimize into strips are an possibility right here. Nonetheless, new season courgettes, particularly pale or striped varieties with dense, creamy flesh, work notably nicely with prawns and gremolata. Whereas the strips of courgette don’t must be as slim as strings of pasta, they need to be of comparable proportions, in order that they combine nicely with the spaghetti (you probably have one, a wired puntarelle cutter or electrical spiraliser could be useful right here, in any other case simply stick with an excellent sharp knife).
As ever, the pasta cooking water that adheres to the strings of spaghetti (that are additionally stuffed with starch) is a useful ingredient, as a result of it combines with the oil to present the sauce a creamy consistency and brings the whole lot collectively. I discover two forked or picket spoons are one of the best instruments to toss totally, or just jolt the pan – bear in mind, you might be waking up the garlic, parsley and lemon zest, too, so the tossing ought to be energetic. Make certain the prawns and courgettes are evenly distributed, then serve with extra olive oil on high.
Spaghetti with prawns, courgettes and gremolata
Serves 4
600g courgettes
1 small garlic clove, peeled
Handful flat-leaf parsley
Finely grated zest of 1 giant unwaxed lemon
Salt
1 onion, peeled and finely diced
4-6 tbsp olive oil, plus additional for serving
300–400g small peeled prawns (cooked or raw)
400-500g spaghetti
High and tail the courgettes, then minimize them into lengthy, skinny strips. Put together the gremolata by very finely mincing the garlic with the parsley, then combine within the lemon zest.
Carry a big pan of water to a boil for the pasta. Working in a big frying pan, fry the onion and a pinch of salt within the olive oil till the onion begins to melt. Add the courgettes and fry till each are comfortable and floppy.
In the meantime, salt the boiling water, drop within the spaghetti, then set a timer. Maintain a detailed eye on the timings; a minute earlier than the pasta is able to come out, add the prawns and gremolada to the courgettes (if the prawns are cooked, they’ll want simply seconds; if they’re uncooked, they’ll want a minute or so).
Elevate the spaghetti straight into the courgette pan with a bit of of its cooking water clinging to the strands, then toss totally. Serve with little extra olive oil on high.
