FETTUCINI WITH ZUCCHINI CREAM SAUCE

MAKES 4 SERVINGS

INGREDIENTS

ï1/4 cup olive oil ï1/4 cup butter ï5 large garlic cloves, finely minced ï6 cups grated zucchini ï4 tablespoons finely chopped fresh basil ïSalt and freshly ground pepper to taste ï2 teaspoons anchovy paste or 3 anchovy filets (optional) ï1/2 cup dry white wine ï1-1/2 cups heavy cream or combination heavy and light creams ï1/2 teaspoon ground nutmeg ï1 pound fettucini, cooked al dente ïFreshly grated Parmesan or Romano cheese (or mixture)

Heat olive oil and butter in large skillet over medium heat. Add garlic and saute about 1 minute. Increase temperature to medium-high. Add zucchini and saute until tender; do not brown. There should be some moisture from cooked zucchini in pan, but not too much. Add basil, salt and pepper. Add anchovy paste, if desired. Stir well. Add wine and cook until slightly reduced. Add cream and nutmeg. Cook until reduced by about half. Taste for additional seasoning. Pour over hot fettucini and toss until well combined. Serve immediately, passing grated cheese.