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Spicy Linguine Pasta and Zucchini

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(Recipe ID: 124)

Serves 6

Preparation time: 30 minutes; Cook time: 35 minutes

Source: Vito De Carolis

Give your pasta a little pizzaz.  (For an added thrill sub Morreli's Pepperoncino Linguine, requires two bags.)


Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 1 pound "Linguine" pasta or spaghetti *

    Garofalo - suggested

  • 2 pounds Small zucchini, cut into fine julienne
  • 1 Large onion, cut lengthwise and thinly sliced
  • 6 Tablespoons Extra virgin olive oil *
  • 1 Pinch of saffron threads, crumbled and steeped in 2 tablespoons of hot water
  • 1 Pinch of ground cumin *
  • 1 Pinch of dry mustard
  • 1 Pinch of ground coriander *
  • 1 tablespoon Hot chili flakes *
  • 1 1/2 gallons Cold water
  • 4 tablespoons Coarse sea salt *
  • 1/2 cup Hot water


  1. Warm the extra virgin olive oil in a large nonstick frying pan over low heat; add onion and cook 10 minutes or until tender, stirring occasionally.
  2. Add all spices and simmer for 2 minutes.
  3. Add the zucchini and 1/2 cup of hot water, cover with a lid and cook at medium-high heat for 10 minutes.
  4. In a large pot, bring 1 1/2 gallons of water to a rolling boil. 
  5. Add the coarse sea salt (4 tablespoons), then add the pasta and cook until al dente. 
  6. Drain well in a colander.
  7. Combine pasta and zucchini into nonstick frying pan at high heat, mix well for 30 seconds and serve.

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