Spaghetti with Grilled Shrimp, Zucchini, and Salsa Verde

Ingredients

• 2 zucchini, cut lengthwise into 1/4-inch slices
• 3 tablespoons drained capers
• ¾ pound spaghetti
• 1 ¼ pounds large shrimp, shelled
• ½ cup plus 2 tablespoons olive oil
• 1 ¼ teaspoons salt
• 1 clove garlic, chopped
• + 5 more ingredients
• • ²/₃ cup lightly packed parsley leaves
  • ¼ teaspoon fresh-ground black pepper
  • ½ teaspoon Dijon mustard
  • 4 teaspoons lemon juice
  • 1 teaspoon anchovy paste

1. Put the parsley, capers, garlic, lemon juice, anchovy paste, mustard, 1/2 teaspoon of the salt, and the pepper into a food processor or blender. Pulse just to chop, six to eight times. With the machine running, add the 1/2 cup oil in a thin stream to make a coarse puree. Leave this salsa verde...

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