Trenette with prawns and genoese zucchini

Trenette with prawns and genoese zucchini

A great way to showcase some star ingredients of the Ligurian Riviera – the most beautiful seafood and the youngest, freshest vegetables in season. Try to find the best quality ingredients for a classy ‘al fresco’ dinner party dish that everyone will love.

How to do it:
Bring a large pan of salted water to the boil and add the Trenette based on the portion size indicated on the pack and the number of people you are cooking for. Cook for the time indicated on the pack stirring occasionally.

In the meantime prepare the sauce:

Heat a good amount of EVO in a large frying pan. Add a bruised garlic clove and whack up the heat. Add the king-prawns and sauté tossing them round in the pan. Add a pin prick amount of tomato paste and deglaze the pan with some white wine. Tip the prawns and whatever saucy liquid comes with them, onto a waiting plate. Put the pan back on the heat. Add another glug of EVO to the pan and the garlic clove from the prawns. Finely slice the courgettes into rounds and add to the pan allowing around a courgette per person. Lightly season with some salt and a hint of chilli powder if you like and sauté on a low heat (not allowing them to brown) until cooked through.

When the prawns are cool enough to handle, peel them, leaving one whole one for each plate for decoration. Add the peeled prawns and any juices from the plate to the courgettes. Squeeze the heads of the prawns out over the pan to get all their precious juices into the sauce. Sprinkle lightly with some chopped flat-leaf parsley and the slices of the courgette flowers if you were lucky enough to get them with the courgettes.
Drain the Trenette and add them straight to the pan. Turn on the heat and toss lightly with the sauce adding more of the cooking liquid if needed to coat the pasta. Heap onto waiting plates adding a whole king-prawn to each for decoration.


  • Pasta di Liguria Trenette pasta
  • Raw King-Prawns (the more the better, but allow for at least 3 per person)
  • Small, tender pale green ‘Genovese’ courgettes
  • Flat-leaf Parsley
  • Garlic
  • Dry White wine
  • Tomato paste
  • Extra Virgin Olive oil