Spaghetti with Spinach, Fried Zucchini and Anchovy Sauce

spaghetti with anchovy and lemonHere’s another very simple and light but luscious summer pasta dish using canned anchovy and the best of summer produce! Remember that any of my pasta recipes can accommodate a gluten free diet by simply using a gluten free variety of pasta available at most health food or specialty stores or  the specialty sections of most supermarkets! So Enjoy!!

 

Spaghetti with Fried Zucchini and Anchovy Sauce

The egg yolks in this dish make a particularly luscious sauce!

3-4 small zucchini,sliced round

4 cloves garlic sliced

1/4 cup extra virgin olive oil

red pepper flakes to taste

lemon zest and juice from one whole lemon

4 handfuls or baby spinach or arugula

1 tin of flat anchovies, chopped including oil

2-3 egg yolks

1/2 cup of reserved salted pasta water

1/2 cup of finely shredded pecorino romano cheese

fresh ground black pepper

12 oz of thin spaghetti or gluten free spaghetti

1 cup reserved salted pasta water

1/2 cup chopped fresh chives

1/2 cup chopped fresh flat leaf parsley

Heat olive oil on medium high in a large fry pan

add zucchini and garlic and brown

add red pepper, lemon zest, torn basil leaves

add chopped anchovies and the oil from anchovy tin

lower heat

Meanwhile cook spaghetti in a large pot of boiling salted water

Reserve 1/2 cup water from pot while spaghetti is still cooking

In a small bowl whisk egg yolks in the reserved water

add to zucchini mixture along with cheese and black pepper

When spaghetti is slightly undercooked, drain and reserve another cup of pasta water

Add spaghetti to the pan and mix to coat with the sauce

add chives and parsley and pasta water

remove from heat and serve immediately with extra cheese if desired. This one is a keeper!!

The flavors are fantastic!!