Zucchini and Breadcrumb Pasta

Method

1. Trim the zucchini, halve them lengthwise, then slice. Remove the seeds if they are particularly seedy.
2. Heat olive oil in a pan with a garlic clove. When the oil is hot and the garlic sizzles, add the zucchini and some torn basil leaves. Do not add salt. Cook over medium heat for a maximum of 5 minutes.
3. Meanwhile, cut stale bread into coarse crumbs.
4. In another pan, heat olive oil and add the bread crumbs. Toast them, stirring, until golden and crispy. Be careful as they burn quickly. If using Tuscan bread (unsalted), add a pinch of salt.
5. Bring a pot of salted water to a boil. Cook the linguine (or pasta of choice) until al dente, draining it 1-2 minutes earlier than the package suggests.
6. Briefly reheat the zucchini over the heat, then turn off. Add fresh basil leaves.
7. Add the drained pasta to the zucchini and toss well. Do not add extra water; the oil from the zucchini will coat the pasta.
8. Let the pasta absorb the flavors for about a minute, then serve.
9. Top with freshly ground black pepper and the crispy breadcrumbs.