Fettucine with Courgette

INGREDIENTS

• 750g courgettes
  
• Prenzel Tuscan Flaky Salt
  
• 1/2 cup flour
  
• Prenzel Garlic or Tuscan Rice Bran Oil
  
• 1 Tbsp chopped marjoram
  
• 500g fettucine, fresh or dried
  
• 3 Tbsp Prenzel Butter Rice Bran Oil
  
• Handful of basil leaves, torn into small pieces
  
• Freshly ground black pepper to taste
  
• 3/4 cup fresh parmesan grated

METHOD

Cut the courgette into fat matchsticks, place into a colander and sprinkle with Prenzel Tuscan Infused Flaky Salt. Leave for 1 hour.

Gently squeeze out excess water and dry with paper towels. Put flour into a plastic bag and add the courgette sticks, tossing to coat well.

Use enough Prenzel Garlic or Tuscan Rice Bran Oil to create a depth of about 5mm in the pan and heat to a medium-high heat.

Fry the courgette in batches until crisp and golden and then sprinkle the courgette with marjoram.

Meanwhile cook the pasta until al dente, pour into a hot bowl and toss with the butter oil (or you could use additional garlic oil), basil, black pepper and parmesan cheese.

Top with the courgette mixture and serve.