71.  Toss cooked pasta with sauce, thinning with cooking water as necessary.

72.  Toss it in the skillet with the squash, adding the reserved cooking water if the mixture seems dry.

73.  Toss the spaghetti in the sauce, adding a few tablespoons of the reserved cooking water, then heap it all onto a platter.

74.  Toss the pasta and squash with the butter and the cheese, adding a tablespoon or so of pasta cooking water if necessary to blend the ingredients.

75.  Toss the hot cooked drained pasta with the sauce, the remaining garlic, the arugula, the basil and a tablespoon or two of the cooking water.

76.  Toss the spaghetti with the sauce, then with the parsley and a little of the cooking water to sort of bring it all together.

77.  Transfer the spaghetti, still dripping with a little cooking water, to a large bowl, and toss with the scallop sauce.

78.  Using a slotted spoon, transfer cooked zucchini to bowl of food processor, reserving cooking water.

79.  When the pasta is cooked, drain, reserving a few tablespoons of the cooking water.

80.  When it is ready, drain it, reserving a little cooking water.