Monday, August 23, 2010

RECIPE: Spaghetti with Olive Oil, Garlic, and Zucchini

Adapted from Michael Chiarello

3/4 pound whole-wheat dried spaghetti
3/4 pound zucchini
1/4 cup evoo
2 tbsp garlic, minced
3/4 tsp crushed red pepper flakes
1/2 cup fresh basil leaves, coarsely chopped
1/4 cup Parmigiano-Reggiano, grated

1. Bring a large pot of water to a boil and add salt. Add the pasta and cook until al dente according to package instructions, about 8-10 minutes. When the pasta is al dente, drain through a colander, reserving about 1/2 cup of the pasta cooking water.

2. Meanwhile, cut the zucchini with the fine French-fry cutter on a mandoline, or on a mandoline into thin sheets and then julienned by hand into thin zucchini strings. If you don't have a mandoline, cut zucchini by hand into the longest, finest julienne you can manage. Add zucchini to a large mixing or serving bowl.

3. Heat evoo in a small skillet over medium heat until hot. Add the garlic and saute briefly until garlic begins turning golden, about 30 seconds to 1 minute. Add the red pepper flakes. Quickly mix in the basil and remove from the heat.

4. Add the hot pasta to the zucchini in the serving bowl. Add garlic-basil oil and 1/4 cup Parmigiano-Reggiano. Toss well, adding reserved pasta cooking water as needed to make a smooth sauce. Taste for seasoning and add salt and pepper, as needed.

5. Serve hot with additional Parm-Reg and additional basil cut into a fine chiffonade, if desired.

Submitted by Vicki Boyne

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