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La Belle Cuisine - More Pasta Recipes

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Gina's Zucchini Linguine

 

 

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Saturday, September 16, 2000

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Gina’s Zucchini Linguine

4 or 5 firm young zucchini
2 anchovy fillets
1/4 cup butter
2 tablespoons olive oil
2 tomatoes, peeled, seeded, coarsely chopped
4 sprigs parsley, stems removed
1 large garlic clove
Salt and freshly ground black pepper to taste
1 pound linguine
1/4 cup freshly grated Parmesan or sapsago cheese

Cut zucchini crosswise into very thin slices. In large shallow skillet heat anchovy fillets, finely chopped in butter and olive oil. Add zucchini, spreading it in as even a layer as possible, and cook it, stirring occasionally, until it is barely tender. Add tomatoes and cook mixture over moderate heat for a few minutes or until it is soft. Chop together finely parsley and garlic and add them to zucchini mixture. Cook linguine in boiling salted water until al dente, drain it, and toss with the vegetables. Add Parmesan or sapsago cheese, toss mixture again, and serve it at once, on heated plates.
Serves 4 to 6.
 

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