Spaghetti alla Nerano

1. Slice the zucchini into very thin rounds using a mandoline (or a very sharp knife).
2. Heat a large pan over a medium–high heat. Add the olive oil and when it’s hot, add in a third of the zucchini slices. Fry until they are lightly golden, stirring occasionally. Use a skimmer or spoon to scoop them out onto a plate. Fry the remaining zucchini in another two batches and set aside.
3. Bring a large pot of salted water to a boil. Drop in your spaghetti and cook until al dente.
4. Pour out half the olive oil used to fry the zucchini and save it for another use. Return the pan to a medium heat and add the garlic, letting it sizzle until it becomes fragrant. Add in the fried zucchini and scoop a ladleful of the pasta water into the pan. Stir and crush the zucchini so that some pieces break down and some remain intact.
5. Reserve a mug of the pasta water before draining the pasta. Add the pasta to the zucchini pan and stir in half of the reserved water. Turn the heat to high. When the liquid is almost completely reduced, turn the heat down to low and add in the butter, parmesan and basil. Toss vigorously, using a wooden spoon or tongs, to combine and create a creamy sauce. Add more of the pasta water as needed. Taste the pasta for seasoning and adjust with salt.
6. Divide the pasta between four bowls and top with more grated parmesan, the extra basil leaves, pepper and a drizzle of good-quality olive oil. Serve with wedges of lemon.

This book was always meant to be a celebration of that which is humble, that which respects waste, that which is better at home than anywhere else. On reflection, it could happily just have been a book about the magical qualities of pasta water. As the salty water is bubbling around the pasta a beautiful exchange is occurring. The pasta is swelling, seasoning itself from the inside out as it absorbs its saline bath, meanwhile the water is amalgamating with the glutens and proteins that are making their escape from the pasta. The water becomes cloudy and slightly translucent as the three ingredients make love. All these pasta recipes make use of this alchemy, but this one in particular should convince you of its wonder.

1. Slice the courgettes into very thin rounds using a mandoline (or a very sharp knife).
2. Heat a large pan over a medium–high heat. Add the olive oil and when it’s hot, add in a third of the courgettes slices. Fry until they are lightly golden, stirring occasionally. Use a skimmer or spoon to scoop them out onto a plate. Fry the remaining courgettes in another two batches and set aside.
3. Bring a large pot of salted water to a boil. Drop in your spaghetti and cook until al dente.
4. Pour out half the olive oil used to fry the courgettes and save it for another use. Return the pan to a medium heat and add the garlic, letting it sizzle until it becomes fragrant. Add in the fried courgettes and scoop a ladleful of the pasta water into the pan. Stir and crush the courgettes so that some pieces break down and some remain intact.
5. Reserve a mug of the pasta water before draining the pasta. Add the pasta to the courgettes pan and stir in half of the reserved water. Turn the heat to high. When the liquid is almost completely reduced, turn the heat down to low and add in the butter, parmesan and basil. Toss vigorously, using a wooden spoon or tongs, to combine and create a creamy sauce. Add more of the pasta water as needed. Taste the pasta for seasoning and adjust with salt.
6. Divide the pasta between four bowls and top with more grated parmesan, the extra basil leaves, pepper and a drizzle of good-quality olive oil. Serve with wedges of lemon.

This book was always meant to be a celebration of that which is humble, that which respects waste, that which is better at home than anywhere else. On reflection, it could happily just have been a book about the magical qualities of pasta water. As the salty water is bubbling around the pasta a beautiful exchange is occurring. The pasta is swelling, seasoning itself from the inside out as it absorbs its saline bath, meanwhile the water is amalgamating with the glutens and proteins that are making their escape from the pasta. The water becomes cloudy and slightly translucent as the three ingredients make love. All these pasta recipes make use of this alchemy, but this one in particular should convince you of its wonder.