INGREDIENTS
3 tbsp
drained capers, patted dry
1 tbsp
olive oil
4 cups
chicken stock
12 oz
capellini (angel-hair) pasta
2
medium zucchini—thinly sliced lengthwise into planks, then sliced into thin strips
4 tbsp
butter
2
anchovies, chopped
1/4 cup
chopped toasted almonds
thinly sliced fresh basil and lemon zest, for garnish