Step 1

Finely dice the shallot and thinly slice your courgette.

Step 2

Heat the olive oil in a large frying pan and add your shallot. Fry for a few minutes until translucent.

Step 3

Add the courgette to the pan and cook for a few more minutes, until it begins to brown. Add a little salt and pepper to season.

Step 4

Prepare your prawns if necessary and then add them to the pan with the shallots and the courgette. Cook for a couple of minutes.

Step 5

Add the wine to the pan and stir it through and then allow it to reduce. Meanwhile, dissolve the saffron in a spoonful of hot water.

Step 6

Whilst the wine evaporates, bring a large pot of water to the boil. Salt it generously and cook your linguine as per the instructions on the packet, until al dente, or for 2 minutes if it’s freshly made.

Step 7

When you drain the pasta, reserve a little of the cooking water.

Step 8

When the wine has evaporated, add the saffron to the pan and cook for a couple of minutes. Finally, transfer the linguine and a few tablespoons of the pasta cooking water to the frying pan. Toss gently to ensure that each strand becomes coated in the sauce. Cook for one minute further and then serve with a sprinkling of Parmigiano Reggiano. Buon appetito!