4 tbsp olive oil
4 zucchini, trimmed and cut into sticks about 4 cm long and 5 mm thick
1/2 dried chilli, finely sliced or a pinch of crushed dried chilli flakes
3 cloves garlic, thinly sliced
400 gr raw peeled king prawns
100 ml Prosecco or other dry wite wine
200 ml shellfish or fish stock
4 tbsp double cream (optional)
Put a large saucepan of salted water on to boil. Drop in the pasta and cook until "al dente". Meanwhile, heat the oil in a frying pan and fry the zucchini, chilli and garlic until softened slightly. Season with salt and freshly ground black pepper.
Add the prawns and, when just pink, pour in the wine. Allow to reduce for a couple of minutes, then pour in the stock. Reduce for a further 2 minutes, then stir in the cream, if using, and season to taste. Keep warm over a gentle heat until the pasta is cooked, then drain the pasta and toss into the sauce. Serve straight away in warm bowls.