© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: WicklewoodWench
Servings: 4 to 6
2 pounds small zucchini
½ cup olive oil
4 garlic cloves, thinly sliced
1 pound linguine
½ cup freshly grated romano cheese
8 ounces whole milk ricotta cheese
Scrub zucchini and blot dry with paper towel. Trim both ends and cut into 2-inch lenghts. Slice again lengthwise into ½-inch widths. Layer zucchini slices on a platter with paper towels between layers to absorb moisture.
In a large skillet, heat olive oil over medium-high heat until haze forms. Add garlic and sauté, stirring constantly, until very lightly golden. With a spoon, remove garlic and reserve. Fry zucchini in two or three batches until golden on both sides. Transfer to a platter lined with paper towel. Season with 1 teaspoon salt and pepper.
Remove pan from heat and let oil cool a little and return garlic to pan. Set aside.
Cook pasta in 6 quarts boiling water with 1 tablespoon salt until al dente. Drain pasta in colander, transfer to a bowl, and very quickly toss with oil-garlic mixture. Toss pasta again with half of the fried zucchini and romano cheese. Place individual servings of pasta in bowls and place 3 or 4 slices of fried zucchini on top of each. Spoon 2 tablespoons of ricotta on top of zucchini.
Serve with remaining ricotta and additional grated Romano cheese.