Zucchini, Caper, and Herb Linguine
(courtesy of executive chef Maria Elia at Jimmy’s Restaurant in South Lake Tahoe. Serves 4 to 6)
Maria Elia says this dish is “full of flavors and takes no time to make.”
1 pound fresh linguine, or dried if it’s all you have
Good glug olive oil
2 tablespoons capers, rinsed and dried
2 medium-sized zucchinis
2 garlic cloves, finely chopped
Pinch chili flakes, optional
2 tablespoons chopped mint
2 tablespoons flat-leaf (Italian) parsley
¼ cup butter, diced
4 tablespoons reserved pasta cooking water
¼ to ⅓ cup freshly grated Kefalotyri, Parmesan, or Pecorino
Slice zucchinis lengthwise, as thin as possible, and cut into long shreds. Cook pasta in boiling, salted water according to pasta instructions. Drain in colander, reserving 4 tablespoons cooking water.
While pasta cooks, heat olive oil in large pan, add capers, and fry until crisp. Set aside, heat a little more oil, and cook zucchini, garlic, and chili over medium heat until they are just tender. (You may need to cook zucchini in two batches, depending on size of your frying pan.)
Turn off heat, toss zucchini with pasta, capers, and herbs. Season with sea salt and pepper; add butter, reserved cooking water, and half the cheese. Mix well and serve immediately, sprinkling with remaining cheese.
Chef’s Note: A lovely variation would be to fry some peeled prawns in olive oil with capers, set aside, and toss together at the end. A little freshly grated lemon zest would add lightness.
