Fettuccine with Cucumbers and Mint

1. 1

   Fill a stockpot with 6 quarts of water, cover, and bring to a boil.

2. 2

   Peel the cucumbers and halve them lengthwise.

3. 3

   Scoop out the seeds.

4. 4

   Slice the cucumbers crosswise 1/4 inch thick.

5. 5

   In a large skillet, combine the butter, cucumbers, and 1 teaspoon salt.

6. 6

   Cook over moderately high heat, tossing frequently, until the cucumbers are tender but still slightly crisp, about 5 minutes.

7. 7

   Meanwhile, add 3 1/2 tablespoons salt to the boiling water and add the fettuccine.

8. 8

   Cover partially until the water just returns to a boil, then uncover, stir the pasta, and cook until al dente.

9. 9

   Drain, reserving 1/2 cup of the pasta water.

10. 10

    Add the fettuccine to the cucumbers and toss over moderate heat to coat the strands with butter.

11. 11

    Add some of the pasta water, 1 tablespoon at a time, to moisten if necessary.

12. 12

    Remove from the heat, add the mint and toss.

13. 13

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.