Summer’s Tangy Grilled Squash with Spinach Fettuccine

Recipe By: Alice Morrow

Ingredients

6 (4-oz.) yellow summer squash-4 sliced lengthwise ⅓” thick, 2 sliced lengthwise ⅛” thick on a mandolin
Kosher salt
1 T. cider vinegar
2 t. sugar
½ c. plus 1 T. olive oil
6 garlic cloves
3 large tarragon sprigs
2 T. chopped tarragon
½ c. mint leaves
¼ c. chopped mint
⅛ t. saffron threads, crumbled
2 T. rice vinegar
1 lb. fresh spinach fettuccine
Fresh ground pepper
Fresh grated parmesan, optional

Instructions

Toss the ⅓” thick squash slices with 2 T. salt and let stand 45 minutes.
In a large bowl, combine cider vinegar with sugar and stir to dissolve sugar.
Rinse and dry the salted squash and add to the bowl. Toss to coat.
In blender, puree ½ c. olive oil with garlic and transfer to small saucepan.
Bring to a simmer, then pour the garlic oil over the squash.
Add the tarragon sprigs and mint leaves. Press to compact.
Cover and refrigerate overnight.
Light a grill.
Lift the squash out of the marinade. Scrape any excess marinade back into bowl and save.
Grill the marinated squash strips until nicely charred, about 1 minute per side.
Cut squash into 1” pieces.
Bring a large pot of salted water to boil.
In a large, deep skillet, heat ¼ c. reserved marinade and add the saffron.
Add the ⅛” thick squash slices and cook over high heat, tossing until al dente.
Add the rice vinegar and season with salt and pepper. Toss well.
Add the grilled squash and toss to heat through. Remove from heat.
Cook fettuccine in the boiling water. Reserve ¾ to 1 c. of the pasta water.
Drain pasta and add to skillet.
Toss well over moderate heat, gradually adding the pasta water to make a sauce.
Season with salt and pepper. Transfer to a large serving bowl.
Drizzle with remaining olive oil. Sprinkle with chopped tarragon and mint and serve.
If desired, finish off by adding grated parmesan cheese on top.