Linguine And Zucchini With Bagna Cauda Sauce
Serves: 6
Jolie Turcotte
1 January 1970
Based on User reviews:
56
Spice
59
Sweetness
45
Sourness
36
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Cook garlic with anchovies in oil in a 12-inch heavy skillet over medium heat, stirring, until golden, about 2 minutes
2
Add cream and simmer, stirring occasionally, until slightly thickened, about 5 minutes
3
Stir in lemon juice and season with salt and pepper
4
Meanwhile, cook linguine in a pasta pot of well-salted boiling water until al dente, adding zucchini 2 minutes before pasta is ready
5
Drain, then toss with sauce
6
Cook garlic with anchovies in oil in a 12-inch heavy skillet over medium heat, stirring, until golden, about 2 minutes
7
Add cream and simmer, stirring occasionally, until slightly thickened, about 5 minutes
8
Stir in lemon juice and season with salt and pepper
9
Meanwhile, cook linguine in a pasta pot of well-salted boiling water until al dente, adding zucchini 2 minutes before pasta is ready
10
Drain, then toss with sauce