• 2 large courgettes (green or yellow)
• 3 tablespoons best quality extra virgin olive oil
• 1 clove garlic, peeled and sliced
• 2 small teaspoons dried oregano
• 200 g(6 ½ oz) linguine
• 3 tablespoons sliced almonds, toasted
• juice of 1 lemon
• ½ cup freshly grated parmesan

Bring a large saucepan of lightly salted waterto the boil. Meanwhile, top and tail courgettes and cut into long julienne or peel with a potato peeler into thin strips. Heat a frying pan and add half the oil, the garlic and oregano and cook over a medium heat until garlic barely colours. Add courgettes and gently cook, tossing until they wilt.

Add pasta to boiling water and cook until al dente. Drain in a colander, then place in a bowl. Add courgettes and everything else from the pan, the almonds, lemon juice, remaining oil and parmesan. Mix well. Check seasoning and serve while hot.