Serves 4. Really worth doing.
2/3 cup lightly packed parsley leaves
3 tbsp drained capers
1 clove garlic, chopped
4 tsp lemon juice
1 tsp anchovy paste
1/2 tsp dijon mustard
1 1/4 tsp salt
1/4 tsp freshly ground black pepper
1/2 cup plus 2 tbsp olive oil
2 zucchini, cut lengthways into 1/4 inch slices
1 1/4 lbs large shrimp, shelled and deveined
3/4 lb spaghetti
Put the parsley, capers, garlic, lemon juice, anchovy paste, mustard, 1/2 tsp of the salt and the pepper into a food processor or bender. Pulse just to chop, 6 to 8 times. With the machine running, add the 1/2 cup olive oil in a thin stream to make a coarse puree.
Leave this salsa verde in the food processor, if necessary, pulse to re-emulsify juts before adding to the pasta.
Light the grill or heat the broiler. (I do them on a cast iron ridged heavy rectangular flat pan over two burners). Brush the zucchini with 1 tbsp of the oil and sprinkle with 1/4 tsp of the salt.
Grill or broil the zucchini, turning until just done, about 10 minutes in all.
When the slices are cool enough to handle, cut them crosswise into 1/2 inch pieces and put them in a large bowl.
Thread the shrimp onto skewers. Brush the shrimp with the remaining 1 tbsp oil and sprinkle with the remaining 1/2 tsp salt. Grill or broil, turning, until just done, about 4 minutes in all.
Remove the shrimp from the skewers, slice them in half horizontally, and add them to the zucchini.
Meanwhile, in a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes.
Drain. Add the pasta to the grilled zucchini and shrimp and toss with the salsa verde.
ENJOY!!