Sorry...I'm not big on measurements or times. Just kinda wing-it...its an easy dish.
I whipped this up last night and it turned out really well.
Pasta -- use linguine or spaghetti
Garlic (I used about 4 cloves, minced)
Anchovies (I like Cento, canned in oil, rough chop)
Red Pepper Flakes (I like spicy, so I used a decent amount)
Zucchini (I used one for 1 lb of pasta)
Reggiano Parmigiano cheese
Start the H2O for the pasta in a large pot on high. Add salt.
Meanwhile, in a large pan, combine oil, garlic, shallot, some anchovies and oil from anchovie can, and red pepper flakes over medium heat.
You want a lot of oil, as this will essentially be your "sauce". Add more as it cooks if you need.
Start working on your zucchini. I dont have a mandolin, so I cut with a chef knife. You want to cut short-ways, so that you are ending up with thin disks (circles). You dont want so thin that you can see through, but thin enough that they will cook quickly. Use the whole zucc or more (I cooked for 2...cooking for more, you'll want another one added).
Chop up the fresh parsley and grate the fresh cheese.
Take Oil mixture off heat when you feel all ingredients have been incorporated. You dont want the garlic is to burn. You can always heat up again close to serving.
When the h2o is boiling, add the pasta. Stir so nothing sticks. When you are 2-3 mins from al dente (read package), add zucchini discs to the pasta and cooking water. Stir.
When al dente, drain pasta and zucchini. Add and mix with oil mixture. Mix in parsley and cheese.