1Preparation of zucchini
Bring a large pot of salted water to a boil. In the meantime, use the Opinel TDuo Peeler to julienne the yellow squash and zucchini. Set aside in a bowl and prep the rest of your ingredients. Once your salted water is brought to a boil, cook your linguine to al dente (about 10-12 minutes.) Remove and save some pasta water on the side.
Bring a large sauté pan to medium heat and add olive oil and sauté together the shallots, garlic and Calabrian chilis until aromatic (about 10 minutes.) Raise the heat to high and deglaze with white wine. Simmer for 5 minutes or until reduced by half, lower heat to medium low.
Add al dente pasta to sauté pan and mix with white wine mixture, basil and arugula. Add the juice of one lemon and half of the grated parmesan. Mix together until arugula is wilted.
Next, add the julienned summer squash and zucchini combined with a ladle of pasta water and extra virgin olive oil. Toss together until fully combined and squash is wilted down and incorporated with linguine. Bring pasta together on low heat about for 5 minutes until fully combined. Add more cheese, pasta water or olive oil at this time if needed
For the toasted almond topping, combine slivered almonds, butter, lemon zest and half of the chopped parsley to a medium sauté pan. Toast over medium high heat until browned and crunchy. Constantly move the pan around so the almonds don’t burn (about 3-5 minutes.)
6At the table!
Plate each serving of linguine and add almond topping, shaved parmesan, chopped parsley and extra virgin olive oil. Garnish with sliced lemon and remaining parsley. Enjoy!