Linguine con le Zucchine Fritte – Tony Terlato’s Zucchini Linguine Recipe
TONY TERLATO’S ZUCCHINI LINGUINE
Tony Terlato is an enthusiastic pasta cook of Sicilian heritage. He often makes this dish with overgrown zucchini, which he cuts in half lengthwise and slices into half moons after scooping out the seeds. My feeling is that any dish that’s good with gonzo zucchini will be even better with young, tender squash.
Being in the wine business, Tony naturally has a wine recommendation for his dish: Fiano di Avellino, a fragrant white wine from Campania, and preferably the brand he sells.
Serves 4 to 6
¾ cup extra-virgin olive oil
1½ pounds small zucchini, ends trimmed, sliced into ¼-inch-thick rounds
Salt
1 pound linguine
2 tablespoons unsalted butter
24 fresh basil leaves, torn into small pieces
Pinch of hot pepper flakes
²/3 cup freshly grated Parmesan or aged pecorino cheese
Preparation instructions:
Bring a large pot of salted water to a boil over high heat.
Heat the olive oil in a large skillet over moderately high heat. Add the zucchini in batches; do not crowd the pan. Fry until the zucchini rounds are golden on the bottom, about 5 minutes, then turn with 2 forks and fry until the second side is golden, 3 to 4 minutes longer. Transfer to paper towels to drain. Sprinkle with salt to taste while hot. Reserve the frying oil.
Add the pasta to the boiling water and cook until al dente. Set aside 1 cup of the pasta water, then drain the pasta and return it to the warm pot over low heat. Add the butter, basil, hot pepper flakes, and 3 tablespoons of the frying oil. Toss well, then add the zucchini and cheese and toss again gently, moistening with some of the reserved pasta water as needed. Serve immediately in warm bowls.
Recipe from the “Four Seasons Pasta: A Year of Inspired Recipes in the Italian Tradition” cookbook.