Cut ⅔ of the courgettes into 2cm, then peel the remaining courgette into long thin ribbons. Peel and thinly slice the garlic cloves.

Heat the oil in a large saucepan over a medium-high heat. Use a small knife to split and remove the skins of the sausages, then break the sausage meat into little meatballs, rolling them up roughly in your hands before dropping them into the pan. Cook for 3-4 mins until golden and crisp.

Add the diced courgette to the pan along with a pinch of salt and fry for 6 mins, stirring occasionally, until beginning to caramelize and soften.

Meanwhile, zest the lemon onto a plate, then cut the lemon in half. Put the courgette ribbons into a bowl and squeeze over the lemon juice, add a pinch of salt and toss well. Set aside.

Scrape the garlic into the sausage meat pan along with the chili flakes, if using. Cook, stirring, for 1 min until smelling amazing, then pour in the chicken stock.

Bring to a simmer, then roughly snap the spaghetti into short pieces (about four snaps per length of spaghetti) and add to the pan. Simmer for 8-10 mins until the spaghetti is just tender. Turn off the heat.

Add the spinach to the pan and stir well. Leave to gently wilt for 2 mins, then season really well with black pepper.

Divide between four bowls and top with a pile of courgette ribbons and a good drizzle of pesto. Finish with a sprinkle of lemon zest, more black pepper and a swizz of olive oil.