Tagliatelle with Zucchini and Basil (Serves 4)

method

Put zucchini sticks in a colander, sprinkle with a little salt and leave to drain for 30 minutes; pat dry with cloth.

Heat a little of the butter and oil in a large pan and fry zucchini until brown but still crisp. Remove from heat and set aside.

Melt rest of oil and butter in a saucepan. Add flour and cook, stirring, until the pasteis smooth and slightly colored. Gradually add milk, stirring to break up any lumps. Cook until thickened and smooth.

Begin cooking tagliatelle in boiling salted water. Add cream to the white sauce and bring to the boil. When thickened, remove from heat and stir in zucchini and basil. When the pasta is al dente, drain and transfer to a warm serving dish. Pour the sauce over it and serve immediately.