Ingredients
1 lb. zucchini
1/4 c. all-purpose flour
salt
1/2 c. extra-virgin olive oil
2 tbsp. extra-virgin olive oil
3/4 lb. spaghetti
1 c. shredded Parmigiano-Reggiano cheese
1/2 c. torn basil leaves
Freshly ground pepper
Lemon wedges
Preparation
Step 1In a medium bowl, toss the zucchini with the flour and a pinch of salt. In a very large skillet, heat half of the oil until shimmering. Add half of the zucchini and fry over high heat, turning once or twice, until browned and crisp, 3 to 4 minutes. Using a slotted spoon, transfer the zucchini to a paper towel–lined wire rack, and season with salt. Repeat with the remaining oil and zucchini.Step 2Meanwhile, cook the spaghetti in a large pot of boiling salted water until al dente. Drain, reserving 1/2 cup of the pasta cooking liquid. Return the pasta to the pot and toss with the 1 cup of cheese, the basil, and a generous pinch of pepper. Add the reserved pasta water a little at a time, tossing well to coat. Transfer the pasta to a bowl and top with the crispy zucchini. Serve right away with lemon wedges and additional cheese.
