WHAT YOU NEED
200 g Spaghetti ‘alla chitarra’ (if you can’t find this type, any spaghetti is fine!)
12 squash blossoms
5 anchovies in oil
1 clove of garlic
25g of breadcrumbs
Verde Vivace Extra Virgin Olive Oil
Salt to taste
1. First wash the squash blossoms, remove the stem and remove the pistil. Put a drizzle of oil in a pan, heat it for a few minutes and pour the breadcrumbs in. Stirring constantly, let the bread toast for 3/4 minutes. Set aside.
2. Add some more olive oil and a clove of garlic in a pan, cook for a few minutes and then add the anchovies. After the anchovies have melted in the hot oil, add the courgette flowers and cook for 7/8 minutes over low heat.
3. Cook the pasta al dente in salted water and pour it into the pan with the flowers and anchovies, mix and finish with the toasted breadcrumbs.