Prawn, Zucchini & Chilli Spaghetti

Heat half of the olive oil in a medium frying pan over a medium heat. Add the prawns and cook, turning, for 1-2 minutes or until they just change colour. Remove from the pan and set aside.

Heat the remaining olive oil in the same frying pan over a medium-high heat. Add the red onion and cook, stirring, for 3 minutes or until soft. Add the garlic, long red chilli and parsley stalks and cook for 1 minute or until fragrant. Add the zucchini, diced tomatoes, water and the white wine (if using) and bring to the boil. Reduce the heat to medium-low and simmer the sauce for 10 minutes or until it begins to reduce slightly. Return the prawns back to the pan, cook for 2 minutes in the sauce and then remove from the heat. Stir through most of the parsley leaves (reserving a little for garnish).

Meanwhile, pour the boiling water into a large saucepan with a pinch of salt. Add the spaghetti and cook for 6 minutes or until the pasta is cooked ‘al dente’. Drain. Add the spaghetti to the frying pan with the prawn sauce and toss to coat well.