INGREDIENTS

HOW TO MAKE IT (35 mins.)

1. Finely chop the shallot and keep it aside; then wash the courgettes, peel them and slice them into round slices about 3-4 mm thick.

2. Dedicate yourself to cleaning the prawns, first rinse them well under running water, then deprive them of their heads and peel them, first detaching the tail, then the legs and finally the rest of the carapace.

3. Once this is done, cut the back of the shrimp and remove the intestine (the black fillet) by pulling it very gently. Heat in a large saucepan with plenty of water, when it boils, add salt: it will be used to cook the pasta.

4. Then take a pan and pour the shallot together with a couple of tablespoons of extra virgin olive oil and let it fry over medium-low heat.

5. When the shallot is wilted, also add the freshly cut courgettes Salt, pepper and cook for a few minutes, without flaking them.

6. Then add the shelled prawns, cook for a few moments and add the white wine.

7. In the meantime, dissolve the saffron in a ladle of hot water prepared for cooking the pasta and add it to the sauce only when the wine has completely evaporated.

8. Let it cook for a few more minutes and add the fresh liquid cream only a few moments before put out the fire.

9. In the meantime, cook the bavette in the pan with boiling water, then drain it al dente and sauté it with the freshly prepared seasoning.

10. Serve and serve your linguine zucchini, shrimps and saffron still hot!