I am a little bit obsessed with this spaghetti. If we’ve spoken recently, I didn’t let you not asking me about it keep me from going on about its simple summer dinner bliss. I have been fixating on the idea of this spaghetti for two delicious summers and I am almost sad that the recipe is done, as it now transfers into the category of Things I Already Know How To Make, which always gets bumped when there are so many Recipes That Aren’t Done Yet for a little manuscript due at the end of this summer.

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It started with a zucchini butter recipe I once spied on Food52, but was traced back to Julia Child’s Grated Zucchini Sautéed in Butter and Shallots. Over rounds of tweaking, I eliminated several things, not because they weren’t good, but because they didn’t suit my needs here: the shallots (added too much sweetness), the partial addition of olive oil (I was promised butter, after all), salting, draining, and wringing the zucchini (so much work, all for a shriveled pile of zucchini that dragged in the pan), adding a little more butter (it helps when stretching it across a big bowl spaghetti), and a not insignificant amount of garlic, pepper flakes, basil, and parmesan and I realize that this now relates to Julia Child’s zucchini butter about as much as I relate to being a morning person, but this paragraph is about about what set the idea off, and this next one is about where I hope it goes:

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