Sicilian fish pasta

Garlic, capers, olives, courgette & lemon

First up, get prepped.
Stack up the lasagne sheets and, using a large sharp knife, carefully slice into very fine strips.
Chop the courgette into fine matchsticks or coarsely grate it.
Peel the garlic and finely slice with the parsley, stalks and all.
Crush and destone the olives, tearing up the flesh.
Cut the fish into 1cm chunks.
Put a large non-stick frying pan on a high heat with 1 tablespoon of olive oil.
Go in with the garlic, parsley, olives and capers, stirring regularly until the garlic is lightly golden.
Toss in the fish and courgette and cook for 3 minutes.
Alongside, cook the pasta in boiling salted water for 3 minutes, then use tongs to drag it straight into the frying pan, letting a splash of pasta cooking water go with it.
Toss over the heat for just 30 seconds, squeeze in the lemon juice, season with black pepper, drizzle with 1 tablespoon of extra virgin olive oil, and serve right away.

Recipe Category Fish / Seafood / Pasta