Pappardelle With Zucchini, Anchovies And Mint

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4 ounces anchovies, drained and minced

1/4 cup finely chopped mint

2 tablespoons snipped chives

1/4 cup plus 2 tablespoons extra-virgin olive oil

4 large garlic cloves, thinly sliced

1/4 teaspoon crushed red pepper

1 1/2 pounds medium zucchini, thinly sliced lengthwise

Coarse sea salt

1 pound dried pappardelle

Freshly grated Parmesan cheese and lemon wedges, for serving

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