Slice and dry the zucchini

• Slice the zucchini thinly, using a mandoline if you like.
• Leave the zucchini in the sun for a few minutes so they dry a little.

Fry the zucchini

• Heat the extra virgin olive oil and fry the zucchini slices until golden, not too brown.
• Drain them on paper and keep a couple of slices aside for the topping.

Start the sauce

• In a pan, heat a little extra virgin olive oil with the fresh garlic.
• Add the basil, the flour and the fried zucchini.
• Season with salt and plenty of pepper, then add hot water and simmer.

Cook the spaghetti

• Cook the spaghetti in salted boiling water until al dente.
• Finish the cooking in the zucchini sauce with a little pasta water.

Cream with Parmesan

• Switch off the heat and stir in the grated Parmesan and fresh basil.
• The sauce should become creamy, like a carbonara.
• Plate with the reserved zucchini slices and a few basil leaves.