Spaghetti with prawns and zucchini is a quick and impressive dish.
I do not purchase prawns frequently, but when I do I prioritise sustainability.
Having lived in South Australia before moving to Melbourne, I have always been drawn to prawns from the Spencer Gulf, particularly from the Prawn Trawl Fishery. In December, some were available at the Queen Victoria Market, but I had to search for them. Around the same time, I discovered the T.O.M.S Sustainable Seafood stall at the South Melbourne Market. This small stall offers a limited selection of certified MSC (Marine Stewardship Council) and FOS (Friend of the Sea) seafood. I purchased sustainable prawns from Queensland from this stall.
I buy green peeled prawns to cook, those that are sold with their tails.
Last year I purchased a spiraliser, which transforms zucchini into strands similar to spaghetti. I found the device enjoyable initially but the novelty wore off. It is stored in a cupboard in a spare room, so it is out of sight and out of mind. Prior to using the spiraliser, I used sliced zucchini, which provided the same taste but a different appearance.
When I use the spiralizer, rather than short pasta I use spaghetti to compliment the long strands of zucchini.
What makes this pasta and zucchini dish ultra special is the topping of toasted breadcrumbs – an embellished “mollica” or “pangrattato” – breadcrumbs made with day old bread and made golden in a hot frypan in olive oil. To this I add pine nuts, a little cinnamon, sugar and grated lemon peel – flavours of Sicily.
RECIPE for fried breadcrumbs (often called mollica or pangrattato in Italian) use 1-3 day old good quality white bread (crusty bread, sourdough or pasta dura).
The term for breadcrumbs, in Italian is pane grattugiato/ grattato – it means grated bread. Mollica is the white inside part of the bread.
Remove crust, break into pieces, place into a food processor and make into coarse crumbs. They can also be crumbled with fingertips or grated. You will need about 1 cup.
Heat about ½ cup of extra virgin olive oil in a frying pan and add breadcrumbs . Stir continuously on low temperature until they are just beginning to colour.
Add 1/2 cup pf pine nuts and 1/2 teaspoon of sugar, stir until the nuts and breadcrumbs are an even, light golden brown.
Add 1/2 teaspoon of cinnamon and grated peel of one small lemon.
Remove from the pan when they are ready otherwise they will continue to cook; set aside until you wish to use them. they can be made and stored in a glass jar with a lid in the fridge up to a week.
RECIPE: Spaghetti with Prawns and Zucchini
For 6 people
400g spaghetti
extra-virgin olive oil
4 green zucchini, use spiralizer or sliced thinly
2 garlic cloves, finely chopped
600g green prawns, peeled
a large handful flat-leaf parsley, chopped finely
salt and pepper to taste
Add some olive oil in a large frying pan on high heat. Add the zucchini, salt and pepper and cook until slightly softened. Remove from the pan and place them aside. If the zucchini have released liquid drain the liquid and set aside.
Add more olive oil to the same pan and on high heat add the garlic and prawns. Toss them around until they begin to colour. Add the parsley, a little salt and pepper and cook until the prawns are cooked and the parsley has wilted.
Cook the pasta.
Sometimes the prawns release liquid. If this is the case remove the prawns and set them aside and evaporate the liquid to concentrate the flavours. The zucchini juice can also be added to be evaporated.
Once the juice has been reduced, add the prawns and zucchini and heat through.
Dress the drained pasta.
Serve with the pangrattato sprinkled on top. Add torn basil or mint leaves for visual effect and a fresh taste.
Another simple pasta and zucchini recipe (posted in 2009):
PASTA CON ZUCCHINE FRITTE (Pasta and fried zucchini)
An alternative pangrattato recipe that includes anchovies: