Email to Dee Moreland      

Recipe Categories: Dee_Moreland's HOME PAGEAPPETIZERS BBQ BEVERAGES BREAKFAST CAKESandPIES CASSEROLES COOKIES CROCKPOT DESSERTS ETHNIC FISHandSEAFOOD LOWFAT MEATS PASTA POULTRY RICE SALADandDRESSING SANDWICHES SOUPSandSTEWS VEGETABLES

Pappardelle/Zucchini/Anchovies and Mint




Source of Recipe


Andy and Eric (friends of Jim and Chris)






Recipe Introduction


Andy lived in Florence for a year and this was his favorite pasta. He makes this often at his place in Sonoma County and it's always a hit when he makes it!





List of Ingredients



• 4 oz anchovies, drained and minced.
  
• 1/4 cup finely chopped fresh mint
  
• 2 tbsp snipped chives
  
• 1/4 cup plus 2 tbsp extra virgin olive oil
  
• 4 large garlic cloves, thinly sliced lenghtwise
  
• coarse sea salt
  
• 1 lb dried pappardelle (pasta)
  
• Freshly ground Parmesan Cheese
  
• Lemon Wedges
  






Instructions



1. In a large bowl, mix the anchovies, mint, chives and 2 tbsp of the oil.
   
2. In a large skillet heat the reamining 1/4 cup of oil until shimmering.
   
3. Add the garlic and crushed red pepper, cook over moderate heat until the garlic is lightly golden (about 3 minutes)
   
4. Add the zucchini, season with salt and cook over moderately high heat, tossing until crisp-tender (about 5 minutes)
   
5. Meanwhile cook the pappardelle in a large pot of boiling salted water until al dente.
   
6. Drain, reserving 1/2 cup of the pasta water.
   
7. Return the pasta to the pot.
   
8. Add the zucchini and the reserved pasta water and toss over moderate heat.
   
9. Trasfer the pasta to a the bowl with the anchovies and herbs, season with salt and toss well.
   
10. Serve right away.
    






Final Comments


Serve right away and pass the fresh parmesan and lemon wedges at the table. This past is outstanding!