Ingredients
- 8 Oz. Salami Cut into matchstick size pieces
- 3 Small Zucchini Cut into matchstick size pieces
- 4 Cloves Garlic Finely chopped
- 2 Tblsp. Olive Oil
- 1 Tbsp. Capers Chopped
- 1/2 Cup heavy cream
- 8 Oz. Linguine Cooked Al Dente
- 1 Ladles Pasta Water Optional
- Pepper To taste
Servings:
Instructions
- Cook linguine in salted boiling water until Al Dente. While the pasta is cooking, heat a large frying pan and add the salami, zucchini, and garlic. Cook, stirring frequently until the zucchini is soft and the salami is slightly frizzled. 7 minutes or so
- Add the cream and capers and bring to a hard simmer, stirring frequently. This will prevent scorching. Continue to simmer and stir until slightly reduced. 5 – 8 minutes.
- Reserve 1-2 ladles of the pasta water then drain the pasta. Add the drained pasta to the fry pan. Toss to combine the pasta and sauce. Cook for about 3 minutes until the sauce comes together. Add in some of the reserved pasta water if the sauce seems tight.
- Add pepper to taste and serve topped with the grated cheese.
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