Sicilian Fish Pasta

Begin by preparing a large saucepan of boiling salted water.

Grate the courgettes, finely cut the garlic and parsley, saving some leaves for later. Then cut the white fish fillets into 1cm chunks.

Heat a drizzle of olive oil in a pan over medium heat. Add the garlic, parsley and capers, and stir for a couple of minutes until the garlic is golden.

Next, add the grated courgette and fish, and cook for 3 minutes.

Then add the tagliatelle and cook for 3 minutes, or cook according to packet instructions.

Use tongs to transfer the pasta directly to the other pan. Squeeze the juice from lemons catching any pips. Then season with salt, pepper and a splash of olive oil and toss together.

Serve between four bowls and scatter over the remaining parsley leaves!