Scallops with courgette ribbons and microherbs

Recipe and food styling: Beata Szmydki

Baby courgette and lime linguine

Serves 2

250g Linguine

Olive oil

4 or 5 Baby courgettes

I Red chilli, deseeded and finely chopped

1 Large garlic clove, crushed

2 Limes

A handful of basil leaves

Parmesan cheese, to serve

Get the linguine into a pan of boiling water. Use a pastry brush to oil a griddle
pan before placing on the heat. Slice the courgettes on a slant and sear on both sides
for about 5 minutes, turning once (the courgette slices should be scorched with
griddle lines). Put to one side on a sheet of kitchen roll. In a seperate pan,
soften the garlic and chilli, before stirring in the drained linguine,
griddled courgettes, a drizzle of olive oil and the juice of one lime.
Season well. Serve with basil leaves, a generous grating of Parmesan and
lime wedges on the side.

Baby courgettes