Bring 4 quarts of water to a boil; cook the pasta with salt until it is al dente; drain.
Meanwhile, melt the butter in a pan large enough to accommodate the pasta later and cook the carrots and zucchini for 5 minutes over medium heat. Season with salt and pepper, and stir in the anchovies; cook until dissolved, about 1 minute.
Pour in the cream, bring to a boil, and add the saffron; cook until the liquid reduces by half, about 3 minutes.
Fold the pasta into the sauce in the pan and stir to coat it thoroughly with the cream and vegetables.
Transfer the pasta to a serving bowl and serve immediately.
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