Wash the Zucchini and cut it into thin longitudinal
strips with the savory peeler. Sautée capers, Zuccini and garlic in
butter, spice with salt and pepper.
Remove from the pan and warm. Douse the frying residue with soup and the
lemon juice and boil up. Dissolve foodstuffs with 1 tbsp. of water
and stir in, simmer briefly and then fold in the chives. At the same
time boil linguine in salted water al dente, strain and drain. Mix the
pasta with the sauce,
fold in vegetable and serve sprinkeld with parmesan.