Recipe(tried): Fettuccini with Zucchini Cream Sauce

FETTUCCINI WITH ZUCCHINI CREAM SAUCE

1/4 cup olive oil
1/4 cup butter
5 large garlic cloves, finely minced
6 cups grated zucchini
4 tablespoons finely chopped fresh basil
Salt and freshly ground pepper to taste
2 teaspoons anchovy paste or 3 anchovy filets (optional)
1/2 cup dry white wine
1 1/2 cups heavy cream or combination heavy and light creams
1/2 teaspoon ground nutmeg
1 pound fettucini, cooked al dente
Freshly 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.

Makes 4 servings