Fettuccine with Walnuts, Zucchini Ribbons, and Pecorino Romano

Name: Fettuccine with Walnuts, Zucchini Ribbons, and Pecorino Romano
Yield: 6 Servings
Ingredients: 2 1/2 pounds small zucchini, untrimmed; 1 teaspoon fleur de sel or coarse kosher salt; 2 garlic cloves, pressed; 2 anchovy fillets, minced (about 1 tablespoon); 1/2 teaspoon (scant) dried crushed red pepper; 1 pound fettuccine; 1/3 cup extra-virgin olive oil plus additional for serving; 3/4 cup walnuts, toasted, coarsely chopped; 1 cup freshly grated Pecorino Romano cheese, divided; 1/2 cup (packed) thinly sliced fresh basil; 1/4 cup (packed) chopped fresh mint; Fresh zucchini flowers, thinly sliced (optional)

By Molly StevensPhotography by Maren Caruso

July 31, 2006

Recipe notes