Fettuccine with Cucumbers and Mint

Ingredients

• 3 kirby cucumbers (about 1 pound)
• 3 tablespoons unsalted butter
• Kosher salt
• 1/2 pound imported dried fettuccine
• tagliatelle
• or spaghettini
• 1/2 cup loosely packed shredded fresh mint

Instructions

1. Fill a stockpot with 6 quarts of water, cover, and bring to a boil.
2. Peel the cucumbers and halve them lengthwise.
3. Scoop out the seeds.
4. Slice the cucumbers crosswise 1/4 inch thick.
5. In a large skillet, combine the butter, cucumbers, and 1 teaspoon salt.
6. Cook over moderately high heat, tossing frequently, until the cucumbers are tender but still slightly crisp, about 5 minutes.
7. Meanwhile, add 3 1/2 tablespoons salt to the boiling water and add the fettuccine.
8. Cover partially until the water just returns to a boil, then uncover, stir the pasta, and cook until al dente.
9. Drain, reserving 1/2 cup of the pasta water.
10. Add the fettuccine to the cucumbers and toss over moderate heat to coat the strands with butter.
11. Add some of the pasta water, 1 tablespoon at a time, to moisten if necessary.
12. Remove from the heat, add the mint and toss.
13. Serve immediately.