Pasta and Fish

The recipe below screams "Summer" in every way, from its fresh herbal goodness to its lighter-than-air texture. The acidity of the lemon juice expertly cuts through any excessive richness, and citrus overtones make it a natural partner to any fish entree. Above we served it to Jen Lazzaro with flash-roasted flounder fillets, drizzled simply with lime-infused olive oil, sea salt, garlic chips and fragrant lavender. (Bluebery cocktails and artichoke-spinach hummus to start)

LINGUINE WITH ZUCCHINI SAUCE

The rare pasta dish that, in order to preserve its delicate flavors, should be made exclusively with white flour pasta.

Saute 4 chopped zucchini and 1 clove of garlic in 3 T. butter and 1 T. olive oil.

Meanwhile, boil till tender 1/2 lb. of linguine.

When veggies are very soft but not browned, puree in a blender with a few tablespoons of the pasta cooking water (which should be boiling now and as always, generously salted). Season to taste with about 1/2 bunch of chopped fresh dill and salt and pepper.

Drain pasta, toss with sauce and serve.