Linguine and Zucchini with Bagna Cauda Sauce

• 2 garlic cloves, minced
• 7 flat anchovy fillets, rinsed, patted dry, and minced
• 3 tablespoons extra-virgin olive oil
• 1 cup heavy cream
• 1/2 teaspoon fresh lemon juice
• 1 pound linguine
• 2 pounds zucchini, cut into 1/8-inch matchsticks

Cook garlic with anchovies in oil in a 12-inch heavy skillet over medium heat, stirring, until golden, about 2 minutes. Add cream and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Stir in lemon juice and season with salt and pepper.

Meanwhile, cook linguine in a pasta pot of well-salted boiling water until al dente, adding zucchini 2 minutes before pasta is ready. Drain, then toss with sauce.