Pasta alla Nerano

Method

1. Wash and dry the zucchini. Trim the ends and slice thinly (about 1 mm) using a mandoline or sharp knife.
2. Place the sliced zucchini on paper towels to absorb excess moisture. Do not salt them.
3. Heat extra virgin olive oil in a pan to 180°C (350°F). Fry the zucchini slices until golden, about 5 minutes. Remove and drain on paper towels.
4. In a separate large pan, heat a drizzle of olive oil and a knob of butter. Add two crushed garlic cloves, a generous grind of black pepper, and a few basil leaves. Cook until fragrant.
5. Clean the zucchini flowers (open them, wash gently, and pat dry). Slice them thinly and add to the pan. Cook until wilted.
6. Meanwhile, cook the pasta (linguine or spaghetti) in salted boiling water until al dente. Reserve about a cup of pasta water.
7. Add most of the fried zucchini (reserve some for garnish) to the sauce pan along with a splash of pasta water. Optionally, add a couple of saffron stigmas for color and flavor. Stir well.
8. Remove the garlic cloves from the pan. Drain the pasta and transfer it to the sauce pan. Toss with the sauce over low heat, adding more pasta water as needed to create a creamy emulsion. Cook for about 2 minutes.
9. Turn off the heat. Grate a generous amount of Parmigiano over the pasta and toss vigorously until creamy and well combined. Adjust salt and add more black pepper and fresh basil if desired.
10. Serve immediately, topped with the reserved fried zucchini and a few fresh basil leaves.