White Wine Agretti Spaghetti with Crispy Zucchini and Pine Nuts

White Wine Agretti Spaghetti with Crispy Zucchini and Pine Nuts

Prep Time: 20 - 25 minutes

Cook Time: 25 minutes

Servings: 2 - 3

Ingredients:

• 8 oz dried spaghetti
• Large bunch agretti (also known as Monk’s Beard), cleaned and roots removed
• ¼ cup olive oil
• 1 small zucchini, sliced into thin rounds
• 3 garlic cloves, minced
• Pinch of red pepper flakes
• ½ cup white wine
• 2 tbsp anchovy butter (1 stick [4 oz] mixed with 8-10 anchovy fillets)
• 2 oz finely grated parmesan
• Salt and pepper, to taste
• Basil leaves
• ¼ cup pine nuts

Directions:

1. Bring a large pot of water to a boil. Prepare a large bowl of ice water. Once boiling, salt the water and blanch the agretti for 3-4 minutes. Remove from the water into the ice water and set aside.
2. In the same pot, cook the spaghetti until al dente - reserve 1 cup of pasta water and drain the pasta.
3. In a large saucepan or dutch oven, heat the olive oil over medium heat. Once hot, add the zucchini rounds and fry until golden, stirring every once in a while.
4. Remove the zucchini rounds onto a paper towel-lined plate, leaving the olive oil in the cooking vessel. Turn the dutch oven down to low and add the garlic. Cook the garlic for 1-2 minutes, then add the black pepper.
5. Deglaze with the white wine and simmer for 4-5 minutes, until reduced by half. Swirl in the anchovy butter one tablespoon at a time, until emulsified.
6. Add the spaghetti and agretti into the pot with a splash of the reserved pasta water. Toss to combine. Add the cheese and some black pepper, and stir quickly. Use more pasta water as needed.
7. Serve the agretti spaghetti pasta in a bowl and top with the fried zucchini, pine nuts, and basil leaves.