Jacksonville Illinois
Farmers Market
at Lincoln Square

Linguini with Zucchini

• 4 or 5 firm young zucchini
• 2 anchovy filets
• 1/2 stick butter
• 2 Tbs olive oil
• 2 tomatoes
• 4 sprigs parsley
• 1 clove garlic
• 1 lb linguini (or other pasta of your choice)
• 3 Tbs. grated Parmesan cheese

Cut 4 or 5 firm young zucchini crosswise into very thin slices. In a large shallow skillet heat 2 anchovy filets, finely chopped, in 1/2 stick butter and a few tablespoons olive oil. Add the zucchini, spreading it in as even a layer as possible, and cook it, stirring occasionally, until it is barely tender. Add 2 tomatoes, peeled, seeded, and coarsely chopped, and cook the mixture over moderate heat for a few minutes, or until it is soft. Chop together finely 4 sprigs of parsley, stems removed, and 1 large garlic clove and add them to the zucchini mixture.

Cook 1 pound linguini in boiling salted water until it is al dente, drain it, and toss it with the vegetables. Add 5 or 6 slices cold butter and 3 tablespoons grated Parmesan or sapsago cheese, toss the mixture again, and serve it at once on heated plates.

Tip:  to remove seeds from a fresh tomato, cut the tomato in half then poke the seeds out of each seed cavity with your thumb.

from Jill Vorbeck