Active Time

　　15 min

　　Total Time

　　25 min

　　

Ingredients

Makes 6 servings

　　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

　　

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.