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Epicurious
Gourmet

Linguine and Zucchini with Bagna Cauda Sauce

By Ruth Cousineau

4.1

(4)

Recipe information

  • Total Time

    25 min

  • Yield

    Makes 6 servings

Ingredients

2 garlic cloves, minced
7 flat anchovy fillets, rinsed, patted dry, and minced
3 tablespoons extra-virgin olive oil
1 cup heavy cream
1/2 teaspoon fresh lemon juice
1 pound linguine
2 pounds zucchini, cut into 1/8-inch matchsticks

Preparation

  1. Step 1

    Cook garlic with anchovies in oil in a 12-inch heavy skillet over medium heat, stirring, until golden, about 2 minutes. Add cream and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Stir in lemon juice and season with salt and pepper.

    Step 2

    Meanwhile, cook linguine in a pasta pot of well-salted boiling water until al dente, adding zucchini 2 minutes before pasta is ready. Drain, then toss with sauce.

TagsPastaLinguineItalianEuropeanZucchiniSquashVegetableAnchovyFishSeafoodMainStarterDinnerNut FreeQuickEasy30 Minutes or LessWeeknight MealsSummerGourmet
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