Spaghetti Alla Nerano

(Fried Zucchini Pasta)

This recipe came from Vincenzo’s Plate

Although it was allegedly invented in 1952 by Maria Grazia, served at her eponymous restaurant in Nerano.

Use small zucchinis and slice very finely. Fry in EVOO. (Do in batches so that the oil does not get cold. For me, each batch was one zucchini). The zucchini are allegedly fried until “golden brown”. However I found this made the end result too brown, so I would suggest frying until slightly golden (next time).

The ratio for every person is 150g of dried spaghetti; 300g of zucchini.
Each fried batch is dried in paper towels with lots of basil.

Cook pasta about 1 minute less than al dente. (Keep the pasta water).

In a frypan, put a generous amount of EVOO and heat to medium and add one peeled garlic clove and squash in the oil.
Add the fried zucchini and basil and stir for about one minute. Then take out the garlic clove and add the pasta with a cup of pasta water.
Stir. The pasta and zucchini will absorb the liquid.
Next one would add about (80g a person) of Provolone del Monaco, (a teardrop shaped semi-hard, kneaded-curd, matured cow’s milk cheese), but as you can’t get this cheese, then use a mixture of pecorino and provolone cheese (about 1/3, 2/3) with another 1/2 cup of pasta water. Stir until creamy.
Plate up, add more basil. https://www.youtube.com/watch?v=ROWBTWDkHeQ