For the zucchini anchovy tagliatelle, first cook tagliatelle al dente in plenty of salted water according to package directions. Strain, rinse briefly while warm and drain well. Mix with olive oil on a baking sheet.
Thinly peel zucchini all around with a peeler and season with a little salt. Mix Parmesan, anchovy fillets, lemon zest, some lemon juice as well as the zucchini into the pasta and season with salt and pepper.
Using a pastry fork, turn up bite-sized portions and drizzle with Glassa Gastronomica Ponti al Mosto di Uve di Moscato.
Serve the zucchini anchovy tagliatelle garnished with fresh basil in a small glass.
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