Emma's Recipes

Spaghetti alla Nerano (courgette & parmesan pasta)

A local favourite from the Amalfi Coast - creamy without cream, simple, and completely addictive.

Spaghetti

2–3 courgettes (zucchini), thinly sliced

Olive oil

1 garlic clove

A handful of fresh basil

Parmesan (or pecorino)

Butter

Salt & black pepper

Fry the courgette slices gently in olive oil until soft and lightly golden. Remove and let them rest (this is the secret - they become silky and sweet).

Cook the spaghetti in salted water. In a pan, warm a little butter, olive oil, and the garlic. Add the courgettes back in.

Toss the pasta through with a splash of pasta water, plenty of grated parmesan, and fresh basil, stirring until it turns glossy and lightly creamy.

Finish with black pepper and extra cheese.

Limoncello Spritz

50ml limoncello

100ml prosecco

A splash of soda water

Plenty of ice

Fresh lemon slices

A sprig of mint (optional)

Fill a large glass with ice, pour over the limoncello, then top with prosecco and a splash of soda. Give it a gentle stir and finish with a slice of lemon (and mint if you’re feeling fancy).