Pasta with zucchini flowers and anchovies

Method6 steps · about 15 min

1. 1

   Step 1: Gently clean the zucchini flowers (130 g), removing the internal pistils, and tear into petals. Reserve a small handful for the end. Bring a pot of salted water to a boil and cook the linguine (320 g) for about 2 minutes less than the package time.

   Uses 320 g linguine · 130 g zucchini flowers · Fine salt to taste · pasta boiling water; reserve a little to finish sauce

2. 2

   Step 2: Meanwhile, put some of the measured olive oil in a frying pan with the garlic (1 clove), lemon zest and half the drained anchovies (15 g), 15 g. Reserve the remaining oil for finishing.

   Uses 1 clove garlic · lemon zest (zest of 1 lemon) · 15 g anchovies, half the total · part of 20 g oil for sauce; reserve final drizzle

3. 3

   Step 3: Sauté gently over low heat until the anchovies dissolve. Add the white wine (40 g) and let it evaporate, then add the prepared zucchini flower petals except the reserved handful. Season with salt and pepper and cook for about 2 minutes, then remove the garlic.

   Cook zucchini flower sauce · 2 minUses 40 g white wine · Fine salt to taste · Black pepper to taste · half 15 g anchovies with garlic lemon zest and part 20 g oil · all cleaned flowers except a small reserved handful

4. 4

   Step 4: Reserve some pasta cooking water and transfer the almost-cooked linguine to the prepared sauce. Finish cooking, stirring and adding a little reserved water as needed to keep the sauce creamy. Add 3 fillets from the remaining half of the anchovies, reserving the rest for garnish.

   Uses 3 fillets from remaining half; reserve remainder for garnish · 320 g linguine cooked 2 minutes short of package duration · flower bulk cooked 2 minutes in wine/anchovy/lemon sauce, garlic removed · a little of the same pasta water for sauce

5. 5

   Step 5: Fold in the reserved flower petals and mix gently for about a minute. Finish with the remaining measured olive oil and divide among plates.

   Uses remaining oil from 20 g total for finishing · small handful reserved from same 130 g flowers · pasta fully cooked in sauce with three extra fillets

6. 6

   Step 6: Garnish with the remaining anchovy fillets and any sauce left in the pan, then serve immediately.

   Uses remaining anchovy fillets from 30 g total for garnish · fully cooked pasta with reserved petals and remaining oil