Linguine Alla Lorenza

• 2 lbs small zucchini
• 12 cup olive oil
• 4 garlic cloves, thinly sliced
• salt
• pepper
• 1 lb linguine
• 12 cup freshly grated romano cheese
• 8 ounces whole milk ricotta cheese

1. Scrub zucchini and blot dry with paper towel.
2. Trim both ends and cut into 2-inch lenghts.
3. Slice again lengthwise into 1/2-inch widths.
4. Layer zucchini slices on a platter with paper towels between layers to absorb moisture.
5. In a large skillet, heat olive oil over medium-high heat until haze forms.
6. Add garlic and saute, stirring constantly, until very lightly golden.
7. With a spoon, remove garlic and reserve.
8. Fry zucchini in two or three batches until golden on both sides.
9. Transfer to a platter lined with paper towel.
10. Season with 1 teaspoon salt and pepper.
11. Remove pan from heat and let oil cool a little; return garlic to pan.
12. Set aside.
13. Cook pasta in 6 quarts boiling water with 1 tablespoon salt until al dente.
14. Drain pasta in colander and transfer to a bowl; very quickly toss with oil-garlic mixture.
15. Toss pasta again with half of the fried zucchini and romano cheese.
16. Place individual servings of pasta in bowls and place 3 or 4slices of fried zucchini on top of each.
17. Spoon 2 Tablespoons of ricotta on top of zucchini.
18. Serve with remaining ricotta and additional grated Romano cheese.

zucchini, olive oil, garlic, salt, pepper, linguine, romano cheese, milk ricotta cheese

Taken from www.food.com/recipe/linguine-alla-lorenza-455364 (may not work)