Serves 4/5

Ingredients
250g spaghetti alla chitarra
250g fresh shrimp
2 zucchini
extra virgin olive oil
1 clove of garlic
salt for seasoning
white wine

Method

Cook the pasta in salted water, adding two drops of oil into the boiling water so that the dough does not stick while cooking.

Clean the shrimp, leaving only the inner flesh.

Wash and cut the zucchini into cubes.

In a skillet, sauté the garlic and add the shrimp and the zucchini cubes.

Sauté for a few minutes and deglaze with the white wine, allowing it to evaporate.

Drain the spaghetti and place in the pan with the shrimp and zucchini. Sauté and serve hot.

Saul Halevi is an Executive Chef, Hotel Phoenicia, Floriana.

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