Stanley Tucci’s favorite pasta: Spaghetti Alla Nerano!

Wash and slice zucchini, no need to peel it. Pat dry the slices with paper towel. In a large pan, warm up your olive oil and add zucchini rounds in batches— do not overcrowd the pan or stack them. Once fried, place the zucchini on a plate lined with paper towel to remove any excess oil. Add sea salt, fresh basil, and toss while still warm. While the zucchini fries, cook pasta according to package instructions. I personally like to leave mine very al dente— as it finishes cooking in the pan. Toss zucchini with olive oil from the pan, start ladling and adding reserve pasta water in batches of 1-2 Tbsp at a time. Add pasta, butter, Parmesan, and more pasta water until the sauce is nice and thickened. Toss noodles in circles until fully coated, creamy and glossy. Add pepper, more parm, a squeeze of lemon, and fresh basil to garnish Enjoy every bite!!