2 lbs. med. zucchini
2 tsp. salt
1/3 c. packed finely shredded fresh basil leaves
1 1/5 c. olive oil
4 med. garlic cloves, finely chopped
Freshly ground black pepper
Grated Parmesan cheese

Using a food processor or hand grater, finely shred zucchini. In mixing bowl, toss zucchini shreds with the salt, mixing well. Let stand for about 10 minutes. Then pick up small handfuls of zucchini and, working over the sink, squeeze the zucchini tightly to extract as much liquid as possible. (Much of the salt will go down the drain with the liquid.) Put the squeezed zucchini in another bowl and toss with the shredded basil.

In a large skillet, heat olive oil with garlic over moderate to high heat. Ass soon as garlic sizzles, add zucchini and basil mixture and saute just until the shreds begin to turn golden, about 4 minutes. Spoon the vegetables and oil over cooked pasta (angel hair, spaghetti or other thin-to-medium pasta strands) and add plenty of black pepper and Parmesan cheese. Serves 4-6.