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Add the butter to a large sauté pan over medium-low heat, and set a stock pot filled with 6 cups of salted water over high heat.
Add the garlic to the melted butter and cook until golden and fragrant; add the cucumber, and increase the heat to medium.
Add the pasta once the water starts boiling.
Things will get very wet for a while, but that’s good. Not only does all that water keep the garlic from burning, but it eventually leaves the pan entirely, letting the cucumbers reduce down into a concentrated mass of flavor.
Once the pasta is about one minute shy of being perfectly al dente, reserve a cup of pasta water, then drain the pasta, and set it aside.
Let the cucumbers cook until they take on a spread-like consistency.
Add about a quarter cup of the pasta water to the cucumber, and stir with a wooden spoon to scrape up any browned bits that are stuck to the pan.
Add the pasta, then another ¼ cup of pasta water, and stir and cook over medium heat until the pasta is perfectly al dente and the cucumber is evenly distributed.
Add some cheese if you like, or basil, or pepper, and stir again before serving (maybe with more cheese).