Recipe (adapted from Marcella Hazan’s Essentials of Classic Italian Cooking 1 1/2 pounds zucchini, ends trimmed, cut into sticks 2 1/2”long by 1/4” thick Salt 10-12 fresh basil leaves, washed, paper-towel dried, torn into pieces 1/2 cup all purpose flour Vegetable oil for frying 3 garlic cloves, peeled 4 tablespoon butter 1/2 cup freshly grated parmigiano-reggiano, plus cheese for serving at table 1 pound pasta Rinse zucchini in cold water, scrubbing off the dirt residue, trim ends cut into sticks. Toss with salt a few times. Put in colander, salt and place over a bowl to collect the moisture for a minimum of two hours. There will be a surprising amount of liquid. Check often. Pat dry with paper towels, rinse colander as you will use it again to shake zucchini, after dredging with flour. Pour vegetable oil in frying pan up to at least 1/4” and fry the garlic. Once it browns, remove, add in zucchini and fry until golden brown.