The perfect summer dish, for lunch or dinner, and a southern Italian staple; Spaghetti alla Nerano!!! My grandmother would make this when the zucchini in the garden was ready every summer. This is just a few ingredients and it’s simply delicious when done properly. Thanks @espnpeggy for the garden fresh veggies and herbs. Enjoy…… These measurements are for 1/2 lb of spaghetti… -With a knife or on a mandoline slicer (I used setting three on mine) evenly slice a large zucchini. You don’t want them too thick. In batches, don’t overcrowd the pan, fry the zucchini in about a cup of extra virgin olive oil, roughly 5-6 mins/side. Remove to a paper towel lined rack, lightly salt, let them rest for 20/30 mins. -Reserve about 5-6 tablespoons of the oil. Once your pasta is about 1/3 of the way through cooking, heat the reserved oil over medium heat and perfume some basil stems in the oil for a few mins. Adding a couple cloves of garlic and just browning them also enhances the dish. -When y...