Rory O'Connell's Spaghetti with Courgettes and Marjoram.
- 600g courgettes 9450g after removing watery seeds)
- 300g spaghetti
- 4 tablespoons olive oil
- 3 cloves of garlic peeled and thinly sliced
- Pinch of chilli flakes
- Zest of 1 lemon and some juice to taste
- 2 tablespoons marjoram chopped
- Salt and pepper
- Cut the courgettes from top to tail first in half and then in quarters. Cut out any excess watery seeds and discard. Cut the flesh into long strips. Place in a colander, sprinkle with a little salt and mix through.
- Allow to rest for 15 minutes by which time they will appear glistening with the moisture that the salt has drawn out of the flesh. Rinse briefly with cold water and dry thoroughly.
- Bring 4 litres of water to a boil and add 2 teaspoons of salt. Add the spaghetti and allow to wilt into the water giving it an occasional gentle stir.
- Cook for 15 minutes until the spaghetti is al dente. Strain and reserve 500ml of the cooking water.
- To finish the dish, heat a large frying pan or wok. Add the olive oil and when hot add the sliced garlic, stir and allow to become golden in colour. Add the chilli flakes and stir. Add the dried courgettes and season with salt and pepper. Continue cooking until the courgettes are cooked.
- Add the spaghetti to the courgette pan and stir to mix. (If the spaghetti has clung together as it sometimes does, just sprinkle it with a little of the reserved cooking water and allow the water to drain off. A quick stir now will loosen the spaghetti back into individual strands.)
- Add the grated lemon zest and a good squeeze of lemon and taste and correct seasoning.
- Finish with a sprinkling of marjoram and serve.