CAMILLA'S CORKSCREWS WITH CREAMY ZUCCHINI SAUCE
Source: The Pasta Book by Julia Della Croce
Servings: 4-6

Here is a recipe by Camilla Destefanis for a very quick, delicious pasta dish in the summer, when zucchini are at their prime. In fact, once the zucchini are cooked, the sauce is practically instant. Select young, tender squash for the sweetest, tastiest sauce.

1 1/2 pounds young zucchini, diced
2 tablespoons salt (for cooking zucchini)
2 tablespoons sweet (unsalted) butter
1 cup heavy cream
1/2 cup freshly grated parmigiano cheese (plus more for the table)
1/8 teaspoon freshly grated nutmeg
salt and freshly milled black pepper (to taste)
1 pound fusilli (twists), penne (quills), or gemelli (twins)

Add zucchini and 2 tablespoons salt to 4 to 5 quarts rapidly boiling water and cook until zucchini are tender. Lift them out with a slotted spoon (reserving the cooking water) and transfer to bowl, then press on zucchini with a wooden spoon to expel excess water.

Finely chop cooked zucchini by hand or in a food processor, or mash with a fork. If using a food processor, be careful--zucchini should retain some of its texture, not become pureed.

Add butter, cream, the 1/2 cup parmigiano, nutmeg and salt and pepper to taste. Set sauce aside.

Return zucchini cooking water to a boil and add pasta; stir and continue to stir frequently to prevent pasta from sticking together. Taste pasta after 9 to 10 minutes; it should be cooked thoroughly but still be firm to the bite (al dente). If necessary, continue cooking. If in doubt, drain immediately--pasta will continue to cook while it is hot. Take care not to overdrain; pasta should be piping hot and still dripping a little when it is transferred to a serving bowl.

Transfer pasta to bowl, pour sauce over top, and toss. Serve immediately. Pass parmigiano at the table.