From The Missoni Family Cookbook
3 tbsp extra-virgin olive oil
2-3 cloves garlic, peeled
5 medium zucchini, sliced into long fine strips
1 tsp sea salt, plus more for seasoning
1 fresh tomato or 10 fresh cherry tomatoes, peeled, seeded, and finely chopped
1 lb linguine or vermicelli
1 generous handful finely chopped fresh basil, for garnish
freshly ground black pepper
In a large pan over medium heat, warm 2 tablespoons of the extra-virgin olive oil and add the garlic. When the garlic has infused the oil and the oil is very hot, lightly season the zucchini with sea salt and fry for 3-4 minutes on each side, or until they release their moisture and turn golden. Transfer the zucchini to a paper towel-lined plate to drain.
In a bowl, combine the tomato, the 1 teaspoon of sea salt, and the remaining extra-virgin olive oil.
Bring a large pot of water over high heat to a boil and salt the water generously. Drop in the linguine and cook for 10 minutes, or until al dente (always cook pasta about 2 minutes less than the package directions in order to prepare it to al dente). Remove from the heat.
Drain the pasta and promptly transfer it to a large serving bowl. Stir in the zucchini, basil, and tomatoes until well combined, then season with sea salt and black pepper: Serve immediately.