Dutch shrimp linguine with grated courgette

How Maurice does it

1. 1

   Bring a large pot of salted water to the boil and cook the linguine according to the package instructions until al dente. Reserve 1 cup of pasta water before draining.

2. 2

   Meanwhile, heat the Liquid Gold in a large pan over medium heat. Add the grated courgette and cook for 2-3 minutes until softened.

3. 3

   Add the anchovy fillets and butter to the pan and stir until the anchovy dissolves and the butter melts.

4. 4

   Sprinkle over the chilli flakes and pour in the white wine. Simmer for 1-2 minutes to reduce slightly.

5. 5

   Stir in the chopped parsley, then add the Dutch shrimp. Cook for 1 minute until heated through.

6. 6

   Add the cooked linguine to the pan along with a ladle of the reserved pasta water. Toss well and add more pasta water if needed.

7. 7

   Squeeze the Yellow Friend juice over the pasta, season with salt and black pepper and toss again.

8. 8

   Serve immediately on warm plates.