Zucchini sticks are salted for hours, then floured and fried with garlic until golden brown. The sauce is finished by tossing hot pasta with warm melted butter, fried zucchini, basil, and Parmigiano-Reggiano.
Ingredients
Equipment
Method
- Soak zucchini at least 20 minutes in cold water, wash off grit, drain, trim ends, and cut into sticks about 2 1/2 inches long and no more than 1/4 inch thick.
- Salt zucchini in a pasta colander set over a bowl, tossing to distribute salt. Let stand at least 2 hours, emptying collected liquid if it rises high enough to reach the zucchini.
- After 2 hours, remove zucchini and pat very dry. Rinse and dry the colander.
- Rinse basil, pat dry, and tear leaves into smaller pieces.
- Set the colander over a platter, return zucchini to it, and dust with flour, shaking to coat evenly and shed excess.
- Heat oil in a frying pan (about 1/4 to 1/2 inch deep) with the garlic over high heat. When oil is hot, fry zucchini in batches, removing and discarding garlic as soon as it begins to brown. Fry zucchini until golden brown all over, then drain on a rack or paper towels.
- When pasta is nearly ready, melt butter in the upper part of a double boiler and keep warm.
- Toss hot drained pasta with warm butter, then add fried zucchini, basil, and grated cheese. Toss thoroughly and serve with additional grated Parmesan.