If you've never fried basil before (not sauteéd, FRIED), you're in for a real treat. When fried (which only takes a few seconds), the basil leaves turn bright green and become beautifully translucent. They're crisp and crunchy and practically melt in your mouth. Mmmm! Just a warning: it pops. Big time! Use a pot with tall sides, and a splatter guard if you have one. Only fry them a couple leaves at a time, and as soon as you drop them in the oil, stand back! We also didn't want to waste a whole cup of good olive oil... so we took it after the basil had been fried and the oil had cooled, and poured it into a bottle. The oil took on the flavor of the basil (basil oil, yes?) and tastes delicious drizzled on bread or potatoes. Yum! Next time we make this (and we will make this again), we'll actually sauté the zucchini in olive oil rather than butter. I think it gives it a much nicer flavor, and since there is so much olive oil left over already, why not? Fettucine with Zucchini and

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