Sicilian Fish Pasta

Begin by preparing a large saucepan of boiling salted water. Then add the tagliatelle and cook for 10 minutes, or according to packet instructions.

Meanwhile, grate the zucchini, and 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 zucchini and fish, and cook for 3 minutes.

Once the fish is cooked through and the tagliatelle is ready, use tongs to transfer the pasta directly to the other pan. Slice the lemons in half and squeeze the juice into the pan 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!