Pasta alla Nerano

Method

1. Fry the sliced zucchini in abundant extra virgin olive oil until golden and crispy. If available, also fry the zucchini blossoms.
2. Cook the linguine in salted boiling water until al dente, reserving some pasta water.
3. In a large pan, melt the butter over medium heat and add a couple of fresh basil leaves to infuse the flavor.
4. Add the drained pasta, a splash of pasta water, and fry the zucchini (and blossoms) to the pan. Toss to combine, creating a creamy risottatura.
5. Add torn mint leaves and stir gently.
6. Dice the provola dolce and add it to the pasta, tossing until it melts and creates a creamy sauce.
7. Serve immediately, garnished with extra basil or mint if desired.