Linguine alla Nerano (Linguine with Zucchini and Zucchini Blossoms)

Linguine alla Nerano (Linguine with Zucchini and Zucchini Blossoms)

A modern interpretation of a traditional dish taught by Chef Antonio of Quattro Passi, the three-Michelin-star restaurant in the village of Nerano in Campania, southern Italy. Born over 70 years ago on the Bay of Nerano, this zucchini pasta swaps spaghetti for linguine, which holds the sauce better, and adds zucchini blossoms and their pollen—normally left out—for a touch of color. A blend of 16-month and 24-month aged Parmigiano, bound together with sweet French butter, gives the dish a creamy finish without a drop of heavy cream. With only six ingredients, its simplicity is the essence of its beauty.

ItalianNoodleStaple2 servings50 min(Prep 30 min + Cook 20 min)650 kcal
EntertainingSeasonalFew IngredientsAuthenticVegetarian

ファビオ飯 /イタリア料理人の世界

Hi, I'm Chef Fabio! "Italian cooking, right now" — with no time lag from Italy. I want to share the world only I can offer, built from a lasting love for Italy and for cooking. For my recipes, I filter the essence of what's really happening in Italy through my own lens, and translate it into something you can recreate at home. I also keep learning as a chef — eating my way around, thinking things through — and that's what lets me bring you food reports where I take a real, honest look at top restaurants on the ground in Italy and at Japan's traditional food culture. I'm still on my own path, still figuring things out as I go. If the version of "what it means to be a chef" that I've found along the way can light a path for young people chasing their own future, that would make me really happy. Main activities/achievements 🧑‍🍳🇮🇹 ◆ Official "FIAT" Ambassador (August 2023 – 1 year) ◆ Official "Fabio Meshi" app released (September 2024) ◆ Appearance at Hokkaido Prefectural Government's "Oh!! Sakana Fair" (January 2025) ◆ "Nutella®" Ferrero Japan Shibuya Pop-Up (January 2025) ◆ Eat-in stand at Nihombashi Mitsukoshi Main Store's "2025 Italy Exhibition" (April 2025) ◆ Ibaraki Prefectural Government "Let's Eat Ibaraki" PR (May 2025–) ◆ Official "Marukome" Ambassa

61recipes·115cooked

INGREDIENTS

Ingredients

2 servings

INSTRUCTIONS

Instructions

  1. 1

    After harvesting, spread the zucchini out on a table overnight to dry and release excess moisture. This keeps them from absorbing too much oil when fried. Deep-fry them plain at a temperature not exceeding 180°C.

    3:40~15 min
  2. 2

    Pour water into a pot. A small amount of water forms the base of the sauce.

    4:55
  3. 3

    Add the previously fried zucchini to the pot.

    4:59
  4. 4

    Add the basil. Always tear it by hand, as cutting with a knife brings out bitterness.

    5:06
  5. 5

    Add a pinch of salt and a little black pepper.

    5:25
  6. 6

    Tear the cleaned zucchini blossoms by hand and add them. Add the yellow pollen as well for color.

    5:36
  7. 7

    Add the butter. This is the most basic and important step for achieving creaminess without using heavy cream.

    5:44
  8. 8

    In a separate pot, bring water to a boil, add salt, and cook the linguine.

    5:52~8 min
  9. 9

    Transfer the cooked linguine to the pot with the zucchini sauce and mix, warming slowly over very low heat.

    13:20
  10. 10

    Add a little Parmigiano and mix. With just a small amount of water and butter, it gradually emulsifies and comes together.

    14:04
  11. 11

    Add more Parmigiano and mix, finishing with a creamy consistency despite using no heavy cream.

    14:25
  12. 12

    Plate and serve.

    14:45

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