While tidying the freezer the opposite week, I discovered one more reminder of my (late) buddy 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 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 referred to as gremolata or gremolada) made final June to go along with braised hen, however not completed, so the leftovers have been put within the freezer. I exchanged messages with Carla on a regular basis and, understanding how a lot she liked freezer-talk, I consulted her as to how lengthy she thought the combo would preserve in there. She gave two replies: an official one in every of three to 6 months, and an unofficial one in every of a 12 months, which will need to 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 bath of finely minced issues and considering, “There you might be!” and, “Thanks, Carla!”
Gremolata is a usually Milanese combine, and the identify 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 in an effort to make a positive and aromatic rubble, which could 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. Though it may be used uncooked, the most effective 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 Additionally in my freezer have been some peeled prawns; not a 12 months outdated, however nearing freezer burn.
It’s nonetheless asparagus time, so the addition of some spears reduce into strips are an possibility 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 should be as slim as strings of pasta, they need to be of comparable proportions, so 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 follow sharp knife).
As ever, the pasta cooking water that adheres to the strings of spaghetti (that are additionally filled with starch) is a useful ingredient, as a result of it combines with the oil to offer the sauce a creamy consistency and brings the whole lot collectively. I discover two forked or wood spoons are the most effective instruments to toss completely, 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. Be certain 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 additional for serving
300–400g small peeled prawns (cooked or raw)
400-500g spaghetti
High 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.
Convey 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 gentle and floppy.
In the meantime, salt the boiling water, drop within the spaghetti, then set a timer. Preserve an in depth 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).
Carry the spaghetti immediately into the courgette pan with a bit of its cooking water clinging to the strands, then toss completely. Serve with little extra olive oil on high.
