Ingredients for 4 portions
1 package of linguine
2 cups of shredded zucchini
2 cups of shredded yellow squash
4 garlic cloves crushed
1 can of anchovy fillets in olive oil (2 ounces)
Red pepper flakes to taste
Extra virgin olive oil
Grated parmesan cheese (I used Grana Padano)
Put the water for the pasta to boil. Add 3 tablespoons of olive oil in a large saucepan on medium heat. In a mortar, muddle the anchovy fillets until they become a paste. Add the garlic and anchovy puree to the saucepan and cook for 1 minute. In the meantime, put the pasta to cook. Add the zucchini, the yellow squash and red pepper flakes to taste to the saucepan and sauté for about 5-7 minutes. When the pasta is al dente, strain it and put it in the saucepan. You may need to add more olive oil. Serve with grated cheese.
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