@chefclairesharrynroberto: COURGETTE SPAGHETTI. In my work opening restaurants + cafes for world-class clients, I am constantly reminded that the most difficult thing to master isn’t a complex 12-course menu - it’s the art of simplicity. This dish is one of my go-to’s when a VVIP client requests something simple that needs to be ready in under 20 minutes. No truffles, no ego. Just high-standard ingredients treated with professional respect. Recipe 48/100. This is how you turn a humble courgette into a masterclass in flavour. INGREDIENTS 200 g organic spaghetti good quality extra virgin olive oil 2 courgettes, sliced 1 shallot, finely diced 4 cloves garlic, finely minced 150 ml white wine 50 g organic parmesan + extra for serving 50 g organic grass-fed butter 1 lemon METHOD Cook the spaghetti in salted water until al dente; reserve a cup of the starchy pasta water. Fry courgettes in a skillet over medium heat until golden + caramelised. Remove from pan. Add shallots + sauté for 3 minutes. Then add garlic + sauté for another minute. Pour in the white wine, deglaze the pan + allow the wine to cook off slightly + reduce. Add the cooked pasta to the pan with butter + parmesan + a splash of pasta water. Toss vigorously until the sauce is silky + glossy. Stir through the lemon juice + serve with fresh zest, toasted pine nuts, flaky sea salt + a heavy crack of black pepper. P.S. The secret to that silky sauce is all in the emulsification of the butter + pasta water. If yours is ever looking “dry,” you just haven’t added enough water! Have you mastered the pasta water technique yet, or do you always accidentally pour it down the sink? 👇💦

CLAIRE SHARRYN ROBERTO

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Region: FR

Thursday 11 June 2026 14:52:42 GMT