The result’s a naturally gluten-free soup with a lightweight, creamy consistency that lets extra delicate flavors, like shallots and fish, shine through. This stunning Italian supper smartly turns grated zucchini, anchovies, garlic, and a splash of pasta water into a delightful sauce for gemelli . Finish the dish with finely grated, salty Pecorino Romano and chopped contemporary Food & Cooking News mint for a last burst of taste. The smoky marinade in this dish doubles as a salad dressing. With its combo of lime zest and juice, garlic, paprika and honey, it will also be good for marinating grilled fish…