Fettuccine With Salami and Zucchini

2 small zucchini

2 cloves garlic

2 tablespoons olive oil

¼ lb salami, sliced thin, matchstick style

1 tablespoon capers, chopped

Peppercorns, fresh ground

½ cup whipping cream

salt to taste

½ pound fettuccine, cooked

Fresh grated Romano or parmesan cheese

Slice the zucchini.  Put several slices together and slice again into matchsticks.  Slice the garlic very thin.

Saute the garlic in the oil until barely browned.  Add the zucchini and sauté for 3 minutes.  Add the salami, capers, pepper and cream.  Simmer until all is very hot.  You will need little or no salt in this dish.  Serve over the hot pasta, top with cheese.