An incredibly simple starter, this really does rely on the best olive oil and crisp courgettes.
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.
© 2003 Peter Gordon. All rights reserved.