Pasta and not pasta

Two recipes made recently by me, for my future reference:

1.  Linguine with prawns, chilli, garlic and rocket:   the base recipe (from Taste and which I will copy below) is good, and makes one of the "drier" style pasta dishes which I find more appealing lately.

340g  Linguine
1/3 cup (80ml) extra virgin olive oil
5 garlic cloves, thinly sliced
1 tsp dried red chilli flakes
1 tsp finely grated lemon zest
Large pinch of salt
20 large green king prawns, peeled, deveined, tails intact
60ml (1/4 cup) white wine
1 tbs lemon juice
1 large bunch rocket, stems trimmed, leaves shredded [I reckon baby spinach leaves would work just as well]

Cook the linguine in a large saucepan of lightly salted boiling water, according to packet instructions or until al dente. Drain well and return to pan.

Meanwhile, heat 2 tablespoons of the olive oil in a large frying pan over a medium heat. Add the garlic, chilli flakes, lemon zest and salt, cook stirring for 30 seconds or until aromatic. Add the prawns and cook stirring occasionally for 2 minutes or until golden brown and just cooked through. Add wine, simmer until reduced by half. Remove from heat.

Add the prawn mixture [and a punnet or so of halved cherry or grape tomatoes] to the hot pasta with the lemon juice, remaining olive oil and rocket, toss until well combined. Serve immediately with freshly ground black pepper.

 2.  Zucchini "noodles" (or "pasta")  with anchovy butter, garlic and chilli flakes.

Zucchini has always been low on my vegetable interests, but I have also long wondered whether the "spiralized" version of it done in lieu of pasta would be any good.

My daughter gave me the equipment at Christmas - one of these:

and I twisted a couple of large size zucchini through it, letting them sit on paper towels to absorb a bit of the moisture before cooking.

Internet research indicated you barely need to cook the zucchini strands, and I took a punt and made (as a side dish) a butter, anchovy, garlic and chilli sauce sauce for it.  The basic idea is here, although I am not sure that the 2 kg quantity of zucchini seems in right proportion to the other ingredients.

Amounts:  for two large zucchini's worth of "pasta":   about 7 or 8 anchovy fillets; about a couple of tablespoons of butter; about the same of olive oil; a few minced garlic cloves, and half a teaspoon or so of chilli flakes.   Just heat the oils in a deep frying pan, add the anchovy fillets and break them up until they are pretty much dissolved; add the garlic & chilli flakes, and then the zucchini "pasta".   Use tongs to move it around and cook for just 2 or 3 minutes until heated but still "al dente".   Check for saltiness and add some if needed.

The texture of the (barely cooked) zucchini was one of the most pleasant things about the dish - it had bite and texture more so than your average cooked zucchini, which can go mushy and watery.