QH Recipe of the Week

 Linguine alla Nerano 
Courtesy of Antonio Mellino, Chef Patron at Quattro Passi, London

26 March 2015


This simple courgette pasta dish was named after the fishing town of Nerano on the Amalfi Coast where it was created and has become a symbol of the village’s cuisine and signature dish of two Michelin starred Quattro Passi located there. Basic ingredients can be turned into a masterpiece that offers an authentic taste of the Sorrentine Peninsula. Source the highest quality of produce to get the best from the recipe.


For 1 portion:


80gr linguine pasta

40gr butter

30 gr parmesan grated

40gr courgette

2 courgette flowers


Salt and pepper


  • Thinly slice the courgettes, preferably using a mandolin

  • Fry the courgettes using extra virgin olive oil and let them dry well (at least 6 hours) on kitchen paper. Change the paper several times to extract all of the frying oil to avoid a bitter taste in the final dish

  • Place the fried zucchini, butter, basil, courgette flowers, salt and pepper in a pan

  • Cook the pasta as per instruction

  • Once the pasta is cooked, drain (saving the water) and add it into the pan with the rest of ingredients and cook for 2 minutes, adding a little of the cooking water

  • Remove from the heat and slowly add the parmesan and salt and pepper to taste, stirring the pasta to create a silky and creamy sauce