4 tbsp olive oil
1 kg (2 lb 4 oz) small courgettes, washed and cut into sticks
500 g (1 lb 2 oz) good quality spaghetti
100 g (4 oz) freshly grated parmesan
50 g (2 oz) butter
12 basil leaves, roughly torn
coarse sea salt
freshly ground black pepper
1. Put a kettle full of water on to boil. Heat the oil in a large frying pan, season the courgettes and cook gently for 3 - 4 minutes, stirring occasionally.
2. Pour the boiling water into a large, deep pan and add 2 tbsp coarse salt. When the water is boiling briskly, add the spaghetti and partly cover the pan so that the water returns to the boil as quickly as possible. Stir the pasta with a large fork so that it swirls about in the water. Cook for 10-12 minutes, trying a strand of pasta every so often, and drain quickly while it is still al dente - firm to the bite.
3. Turn the spaghetti into a large, heated serving bowl and stir in the parmesan, butter and courgettes.
4. Stir in the roughly torn basil leaves and some freshly ground black pepper. Serve immediately.