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Linguini with Zucchini




Source of Recipe


Internet


List of Ingredients




4 or 5 firm young zucchini
2 anchovy filets
1/2 stick butter
2 Tbs olive oil
2 tomatoes
4 sprigs parsley
1 clove garlic
1 lb linguini (or other pasta of your choice)
3 Tbs. grated Parmesan cheese


Recipe



Cut 4 or 5 firm young zucchini crosswise into very thin slices. In a large shallow skillet heat 2 anchovy filets, finely chopped, in 1/2 stick butter and a few tablespoons olive oil. Add the zucchini, spreading it in as even a layer as possible, and cook it, stirring occasionally, until it is barely tender. Add 2 tomatoes, peeled, seeded, and coarsely chopped, and cook the mixture over moderate heat for a few minutes, or until it is soft. Chop together finely 4 sprigs of parsley, stems removed, and 1 large garlic clove and add them to the zucchini mixture.

Cook 1 pound linguini in boiling salted water until it is al dente, drain it, and toss it with the vegetables. Add 5 or 6 slices cold butter and 3 tablespoons grated Parmesan or sapsago cheese, toss the mixture again, and serve it at once on heated plates.

Tip: to remove seeds from a fresh tomato, cut the tomato in half then poke the seeds out of each seed cavity with your thumb.