Fettuccine with Walnuts Zucchini Ribbons and Pecorino Romano

Ingredients

• 2 1/2 pounds small zucchini, untrimmed
• 1 teaspoon fleur de sel or coarse kosher salt
• 2 garlic cloves, pressed
• 2 anchovy fillets, minced (about 1 tablespoon)
• 1 /2 teaspoon (scant) dried crushed red pepper
• 1 pound fettuccine
• 1 /3 cup extra-virgin olive oil plus additional for serving
• 3 /4 cup walnuts, toasted, coarsely chopped
• 1 cup freshly grated Pecorino Romano cheese, divided
• 1 /2 cup (packed) thinly sliced fresh basil
• 1 /4 cup (packed) chopped fresh mint
• Fresh zucchini flowers, thinly sliced (optional)

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