4 garlic cloves, sliced
50ml extra virgin olive oil
1 pinch dried chilli
8 zucchini flowers
1 tbsp chopped flat leaf parsley
1 tbsp colatura di alice
1. Cook spaghetti in salted boiling water until al dente.
2. In a pan, sweat the garlic in the olive oil until soft and translucent, add dried chilli and zucchini flowers, add pasta and some pasta water and toss to emulsify oil and water. Add parsley. Take the pan off the heat and add the colatura di alice (do not cook it). Serve.
Wine match: Vermentino