Every single year for as long as I have known Sally, she has planted zucchini. She is typically a very sensible person, but somehow she is unable to remember in May exactly how many zucchini will appear in July.
This pasta is her retaliation. It's cooked in one pot, with mostly raw ingredients, and is perfect on a hot summer night or served at room temperature for a "pasta salad" that even the Italians would approve of.
The acidity of the marinated squash cuts through the richness of the meat. If you want to avoid stove work, cook the mushrooms and squash on the grill and proceed with the recipe as written.
Francis originally published this recipe in a post for Salon. As with his recipe for Ginger Scallion Sauce, his exuberant and unusual approach to recipe writing makes it sing. As does the accompanying video.
This is one of my favorite ways to prepare fish, because it’s so light, easy, and flavorful.