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Papperdelle/Zucchini/Anchoives/Mint




Source of Recipe


Eric and Andy






Recipe Introduction


Served one Saturday for lunch at their place in Sonoma County - it was a HIT! VERY GOOD!





List of Ingredients



• 4 oz anchovies, drained and minced.
  
• 1/4 cup finely chopped mint
  
• 2 tbsp snipped chives
  
• 1/4 cup plus 2 tbsp extra virgin olive oil
  
• 4 large garlic cloves, thinly sliced
  
• 1/4 tsp crushed red pepper
  
• 1 1/2 lbs med zucchini thinly sliced lenghtwise
  
• Coarse sea salt
  
• 1 lb dried pappardelle
  
• Freshly grated Parmesan cheese
  
• Lemon wedges
  






Instructions



1. In a large bowl, mix the anchovies, mint, chives and 2 tbsp of the oil.
   
2. In a large skillet heat the remaining 1/4 cup of oil until shimmering.
   
3. Add the garlic and crushed red pepper and cook over moderate heat until the garlic is lightly golden (about 3 minutes)
   
4. Add the zucchini season with salt and cook over moderately high heat tossing until crisp tender (5 minutes)
   
5. Meanwhile cook the pappardelle in a large pot of boiling salted water until al dente.
   
6. Drain reserving 1/2 cup of pasta water.
   
7. Add the zucchini and the reserved pasta water and toss over moderate heat.
   
8. Transfer the pasta to the bowl with the anchovies and herbs, season with salt and toss well.
   
9. Serve right away.
   






Final Comments


Serve right away and pass the FRESH parmesan and lemon wedges at the table. WONDERFUL!