Method

• 1.
  Slice the zucchini into very thin rounds using a mandoline (or a very sharp knife). Heat a large pan over a medium-high heat. Add the oil and, when it’s hot, add a third of the zucchini slices. Fry until they are lightly golden, stirring occasionally. Use a skimmer or spoon to scoop them out onto a plate. Fry the remaining zucchini in another two batches and set aside.
• 2.
  Bring a large pot of salted water to the boil. Add spaghetti and cook until al dente. Meanwhile, pour out half the oil used to fry the zucchini and save it for another use. Return the pan to a medium heat and add the garlic, letting it sizzle until it becomes fragrant. Add in fried zucchini and scoop a ladleful of the pasta water into the pan. Stir and crush the zucchini so that some pieces break down and some remain intact.
• 3.
  Reserve a mug of the pasta water before draining the pasta. Add the pasta to the zucchini pan and stir in half of the reserved water. Turn the heat to high.
• 4.
  When the liquid is almost completely reduced, turn the heat down to low and add in the butter, Parmigiano and basil. Toss vigorously, using a wooden spoon or tongs, to combine and create a creamy sauce. Add more of the pasta water as needed. Taste the pasta for seasoning and adjust with salt flakes.
• 5.
  Divide the pasta between four bowls and top with extra grated Parmigiano, the extra basil leaves, if using, freshly ground black pepper and a drizzle of olive oil. Serve with wedges of lemon.