Linguine alla Nerano
Preparation 20 minutes
Cooking 20 minutes
400 g linguine |400 g courgettes (approximately 4 courgettes)| 3 heaped tablespoons of grated parmesan| 1 tablespoon of grated pecorino cheese | extra virgin olive oil | 1 bunch of fresh basil |1 clove of garlic | Salt and pepper to taste | Butter | 25 grams of Provolone del Monaco PDO grated
1Using a mandoline, cut the 4 courgettes into thin slices. Sauté some of the slices in a frying pan with plenty of extra virgin olive oil until golden brown. Turn them over often.
2In the same frying pan, add a clove of garlic and two basil leaves to infuse these flavours into the oil. Remove the fried garlic and the basil. Place the fried courgette slices on some kitchen roll. Add some fresh, chopped basil leaves and season with salt.
3In the meantime, cook the pasta in a large saucepan of salted water.
4Place the equivalent of 2 tablespoons of oil in the frying pan and remove the excess. Heat then add some raw courgette slices. Add 1 ladle of pasta cooking water and then cook it all for a few seconds.
5Lower the temperature. Around 4 minutes before the pasta finishes cooking, remove it from the saucepan with tongs, making sure it’s still very al dente, and place it in the frying pan; be sure to keep the cooking water in the saucepan for the next step.
66) Turn off the heat and remove the pan from the heat. Add a knob of butter, some grated parmesan, some grated pecorino cheese and a few hand-chopped basil leaves. Pour some cooking water into the frying pan and stir quickly until the cheese melts to form a lovely cream; sprinkle with pepper and serve immediately.