Spaghetti with Prawns and Zucchini

Method

1. Clean the prawns: remove the shells and make an incision on the back to remove the intestinal vein.
2. Trim the ends of the zucchini and grate it using the coarse side of a grater (the side typically used for carrots).
3. Fill a pot with water and bring to a boil. Just before boiling, add coarse salt and place the prawn shells (and heads if available) at the bottom of the pot to flavor the water.
4. In a wok or large pan, heat a generous amount of extra virgin olive oil. Add a clove of garlic (smashed with its skin) and sauté until fragrant.
5. Add the grated zucchini to the pan, season with a pinch of fine salt, and stir. Cover the pan to keep the steam in.
6. When the water is boiling, add the spaghetti and cook until al dente.
7. Once the zucchini has softened, add some black pepper and a ladle of the pasta cooking water. Remove the garlic clove.
8. When the pasta is almost cooked but still slightly undercooked, add the prawns and fresh basil leaves to the zucchini. Cook for about 1 minute until the prawns turn white. If the pasta is not ready yet, turn off the heat and cover the pan.
9. Drain the pasta (reserving some cooking water) and add it to the pan with the prawns and zucchini. Toss everything together, adding more pasta water if needed to create a creamy consistency.
10. Once the prawns are perfectly cooked and the pasta is al dente, turn off the heat.
11. Serve immediately.