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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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From: Chris Fennimore, QED Cooks
Primary category: Entrees


10 c water
1/2 c olive oil
4 cloves garlic
5 medium zucchini
1 lb angel hair pasta (capellini)
2 TBS salt
Romano cheese


Put the water on to boil.

In a large skillet heat the oil over medium high heat. Peel the garlic cloves and smash lightly with the side of a knife to release some of the oils. Add the garlic to the oil.

Wash and dry the zucchini. Try to get the long skinny ones, no more than an inch and a half in diameter. Cut off the ends and use a peeler to make zebra stripes down the length of the zucchini. Leaving some of the skin adds flavor to the pan. Cut the zucchini crosswise into rounds a little less than 1/4” in thickness.

When the garlic has browned lightly remove it from the pan and carefully add in the zucchini slices in one layer. Fry until a nice dark brown on one side. Use tongs or two forks to turn them over. When they are brown on the second side remove them to your serving bowl. Continue frying the zucchini in batches.

By now the water should be boiling. Add the salt and then stir in the capellini. Once the water comes back to the boil the pasta will be done in a minute or so. Do not overcook! Drain the pasta.

Empty the oil from the skillet and pour in the drained pasta. Stir the pasta to coat with the oil and to pick up flavors from the bottom of the pan. Put the zucchini slices on top and then slide the whole thing back into your serving bowl.

Serve with lots of grated Locatelli Romano cheese.


Angel Hair Pasta with Squash - NOTES

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Angel Hair Pasta with Squash - REVIEWS



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