e cooks: gamberetti e zucchini tagliatelle & tarte tatin

When my sister was here, she took over my camera for one evening and snapped photos for the blog of E cooking dinner. I'm fairly picky about the photos I post on the blog (I'm a total amateur with the camera at best, but even I have to have standards), but I knew I could trust her completely to take some great pictures - she's naturally very talented and very used to taking photos of food, obviously.

So all credit goes to her for these shots! And the credit for the food goes to E. What credit do I get? Spreading the love by sharing these photos, and eating. Eating a lot.

Just a few simple steps for this pasta:
1) Either pan-fry raw king prawns, or buy them cooked.
2) Grate courgettes/zucchinis. Pan-fry with olive oil.
3) Marinate prawns and courgettes in plenty of extra virgin olive oil, raw crushed garlic and chilli.
4) Once the pasta (fresh or dried) is cooked and drained very al dente, mix with the sauce in a frying pan until well mixed.

Fresh pasta is very rich, but really makes a difference with simple sauces like these. Easy for me to say as I'm not the one doing the hard work, but E is evidently happy enough to put in the extra effort! (Not as happy to listen to me complain about the floury mess.)

Hope you enjoyed my sister's photography skills - more of which you can enjoy here!