Linguine and Zucchini with Bagna Cauda Sauce |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
2 garlic cloves, minced |
7 flat anchovy fillets, rinsed, patted dry, and minced |
3 tablespoons extra-virgin olive oil |
1 cup heavy cream |
1/2 teaspoon fresh lemon juice |
1 pound linguine |
2 pounds zucchini, cut into 1/8-inch matchsticks |
Directions:
1. Cook garlic with anchovies in oil in a 12-inch heavy skillet over medium heat, stirring, until golden, about 2 minutes. Add cream and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Stir in lemon juice and season with salt and pepper.
2. Meanwhile, cook linguine in a pasta pot of well-salted boiling water until al dente, adding zucchini 2 minutes before pasta is ready. Drain, then toss with sauce.
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