From Chef Sean Pharr of Mint Mark and Muskellounge and Sporting Club

Ingredients

2-3 zucchini, julienned or shredded

4 cloves of garlic, sliced “good fellas” thin

¼ cup extra virgin olive oil

1 pinch chili flake (optional)

4 leaves basil, chiffonade

1 tablespoon butter

8 oz spaghetti

Lemon to squeeze

Sarvecchio cheese

Directions

1) Bring a pot of water to a boil and season with salt.

2) In a cold pan add the olive oil and garlic. Turn on the heat and begin to sweat. Once a little bit of color starts adding the chili flake, and the zucchini. Season with a bit of salt to allow the water from the zucchini to emerge.

3) Drop the pasta into the pot of boiling water, cook till tender.

4) Add the cooked pasta to the zucchini pan along with a bit of that pasta water. Season with salt and continue to stir and cook until the pasta is coated and it all looks creamy.

5) Add the butter, basil, and lemon juice. Stir and adjust seasoning.

6) Place it in a bowl and top with grated or micro planed sarvecchio cheese.

Stop by the Superette at Mint Mark to pick up a bottle of Romain Chamiot “Apremont” Vin de Savoie 2024 to pair with this recipe.

The Romain Chamiot "Apremont" Vin de Savoie 2024 is a dry white wine out of France made from 100% Jacquère grapes. This is an indigenous and highly underrated grape varietal from the Savoie region, crafted by a young winemaker committed to organic farming. This crisp, unoaked white offers bright citrus, pear, and delicate stone fruit flavors that will mirror the fresh lemon and zucchini. Its subtle herbal notes lifts the basil, while the wine's vibrant acidity cuts through the richness of garlic, keeping each bite lively and refreshing. Underneath, stony minerality and a lingering salty finish add a savory dimension that will complement the pasta's simple, garden-fresh flavors without overpowering them. The wine's low alcohol and bright freshness makes this pairing feel light, balanced, and distinctly summery. $22.99