- 2 lb zucchini (3 large)
- 1 cup olive oil
- 4 garlic cloves, finely chopped
- 1 lb dried linguine
- 3/4 cup chopped fresh mint
- 1 tablespoon finely grated fresh lemon zest
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Special equipment: an adjustable-blade slicer
- Slice zucchini very thinly with slicer.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then fry zucchini in 3 batches, stirring occasionally, until softened and very pale golden, 3 to 4 minutes per batch. Transfer as fried with a slotted spoon to a baking pan lined with paper towels to drain. Keep zucchini warm, covered with foil.
- Add garlic to oil in skillet and cook over moderately high heat, stirring, until very pale golden, about 30 seconds. Remove skillet from heat.
- Cook pasta in a 6- to 8-quart pot of boiling salted water , uncovered, until al dente. Reserve 1 cup pasta-cooking water. Drain pasta in a colander and transfer to a large shallow bowl.
- Toss pasta with garlic oil, zucchini, mint, zest, salt, and pepper. Add some of reserved cooking water to moisten if necessary.