A simple dish that when done well is delicious. Linguine with fried zucchine. Just two cloves of garlic and an anchovy filet - naturally from Sciacca, Sicily - flavors the oil into which the al dente linguine are added and stirred. For this dish I sprinkled incanestrato cheese, or Sicilian pecorino that is sharper and more flavorful than the ubiquitous and rather pedestrian pecorino romano. The result was pure culinary poetry.