• take the zucchinne and cut into medallions about 3/4” wide • coat the skillet with olive oil and bring to medium heat • at this point begin bringing a pot of water to a boil, add a pinch of salt to the water • sear the zucchinne medalliions on both sides and flip, bring the medallions to a light brown • after searing the zucchinne remove from skillet and set aside • leave the oil in the skillet and add the anchovies • turn down the heat to low • thinly dice the garlic and add to the skillet • add the pasta to the boiling water • after the garlic is carmelized add the butter and the zucchinne back to the skillet • remove the pasta from the pot with tongs and add directly to the skillet • sprinkle romano in the skillet to tighten the sauce • plate and garnish with a sprinkle of romano