■In a small skillet, fry the
capers in olive oil over
medium until crisp, about
4 minutes. Transfer to a
paper towel. In a large pot,
bring the stock to a boil. Salt
the boiling stock and add the
pasta. Cook 2 minutes. Stir
in the zucchini, butter, and
anchovies. Cook, stirring
frequently, until the pasta is
tender and the sauce is
creamy, about 3 minutes;
season with salt and pepper.
Serve in shallow bowls. Top
with fried capers, the nuts,
basil, and lemon zest.Zucchini & Basil
Pa sta
SERVES 4
3 tbsp. drained capers,
patted dry
1 tbsp. olive oil
4 cups chicken stock
12 oz. capellini (angel
hair) pasta
2 medium zucchini,
thinly sliced
lengthwise, then cut
lengthwise into strips
4 tbsp. butter
2 anchovy fillets,
chopped
Kosher salt and pepper
1∕4 cup chopped toasted
almonds
Thinly sliced fresh
basil and lemon zest ,
for garnish