While tidying the freezer the opposite week, I discovered yet one more reminder of my (late) pal and trainer Carla Tomasi within the type of a Tupperware field a bit bigger than a matchbox. In contrast to the remainder of the unmarked bins with equivalent sky-blue lids and opaque sides, I knew precisely what this was: a mixture of parsley, garlic and lemon zest (in any other case referred to as gremolata or gremolada) made final June to go together 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, figuring out how a lot she liked freezer-talk, I consulted her as to how lengthy she thought the combination would maintain in there. She gave two replies: an official one among three to 6 months, and an unofficial one among a 12 months, which should have sunk into my unconscious like a preset alarm as a result of, nearly a 12 months later (and 10 months since she handed away), I discover myself in entrance of my chaotic freezer, holding a bathtub of finely minced issues and considering, “There you’re!” and, “Thanks, Carla!”
Gremolata is a usually Milanese combine, and the title means to scale back into grains. And that’s exactly what you do to a clove of garlic, a handful of parsley and the zest of a giant unwaxed lemon so as to make a fantastic and aromatic rubble, which might be made by hand or in a meals processor. Whereas gremolata is carefully related and served with braised osso buco and risotto alla Milanese, it’s a fantastically versatile addition to every kind of different dishes. Despite the fact that it may be used uncooked, the very 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 12 months previous, however nearing freezer burn.
It’s nonetheless asparagus time, so the addition of some spears reduce into strips are an choice right here. Nonetheless, new season courgettes, particularly pale or striped varieties with dense, creamy flesh, work significantly effectively with prawns and gremolata. Whereas the strips of courgette don’t need to be as slim as strings of pasta, they need to be of comparable proportions, in order that they combine effectively with the spaghetti (if in case you have one, a wired puntarelle cutter or electrical spiraliser can be useful right here, in any other case simply keep on with 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 offer the sauce a creamy consistency and brings every thing collectively. I discover two forked or wood spoons are the very best instruments to toss totally, or just jolt the pan – bear in mind, you’re waking up the garlic, parsley and lemon zest, too, so the tossing must be energetic. Ensure that 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 further for serving
300–400g small peeled prawns (cooked or raw)
400-500g spaghetti
Prime and tail the courgettes, then reduce 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 mushy and floppy.
In the meantime, salt the boiling water, drop within the spaghetti, then set a timer. Hold 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 are going to want simply seconds; if they’re uncooked, they are going to want a minute or so).
Elevate the spaghetti straight into the courgette pan with somewhat of its cooking water clinging to the strands, then toss totally. Serve with little extra olive oil on high.
