Steps for Linguine alla Nerano

• To make these creamy linguine alla nerano, you will first need to cook the zucchini. First of all, wash them and slice them thinly; I use a mandoline. Then, in a large pan, pour plenty of extra virgin olive oil and fry them, being careful not to burn them. Then drain them on a plate lined with paper towels. I will use some of the zucchini for the pasta risottatura, another part I will puree with a little cooking water, and I will set aside some slices for the final decoration of the dish. Now, you will need to grate the provolone del monaco not too finely (I use a large-hole grater) and set it aside. Then cook the pasta in very al dente salted hot water, I recommend. In the meantime, blend some of the zucchini with the pasta cooking water until creamy like a cream or pesto. While the pasta is cooking, place the other zucchini in a large pan with high sides and add the garlic, a drizzle of extra virgin olive oil, salt, and pepper, and a couple of ladles of cooking water, and let it cook on low heat for a couple of minutes. Also pour in the zucchini cream and the basil and let everything absorb the flavors. When the pasta is very al dente, drain the linguine and pour them into the pan and finish cooking using a few more ladles of cooking water until they are creamy and cooked. Finally, off the heat, add the grated provolone del monaco and mix carefully; if necessary, add another ladle of cooking water. Because remember that this first course must be creamy at the right point. Turn off, plate, and decorate with the other fried zucchini set aside. I hope you like my latest recipe, see you next time friends.