Cook the linguini in a large pot of well-salted boiling water according to package directions until al dente. Reserve ½ cup (120 ml) of the pasta cooking water before draining.

While the pasta cooks, mash the anchovy fillets in a mortar until you get a smooth paste.

Heat the 3 tablespoons (45 ml) of olive oil in a deep skillet over medium heat. Add the minced garlic and anchovy paste. Cook, stirring, until the garlic is fragrant and the anchovies have melted into the oil.

Add the grated zucchini and red pepper flakes. Sauté over medium-high heat, stirring constantly, until the zucchini is tender but still has some bite.

Add the drained linguini to the pan and toss well to combine. Add a splash of the reserved pasta water and toss until emulsified.

Serve immediately with plenty of grated Parmesan on top.