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Spaghetti with Zucchini Blossoms

  • 80g - 90g unsalted butter
  • 1 clove garlic, peeled
  • 1 tsp dried chile flakes, grated
  • rind of 1 lemon
  • about 16 - 20 large zucchini blossoms
  • salt
  • enough spaghetti for 4 as a first course (about 300g) cooked al dente.

Serves: about 4 as a first course. Gently melt the butter over the lowest flame in a non stick heavy based frying pan (skillet). While the butter melts, cut the garlic clove into chunks and add to the butter. Let it infuse as the butter melts. Remove the garlic (you can slice it thinly if you like it left in but it will overpower the delicate flavour of the blossoms). Add the dried chile flakes and the grated lemon rind to the melted butter. Stir around with a wooden spoon then add the zucchini blossoms which have been trimmed of the stem and stamen and cut into strips. Stir around until the ingredients are amalgamated and add a dash of salt to taste. Add the cooked and well-drained spaghetti (should be just cooked and hot) and toss in the pan until coated. Serve sprinkled with lots of freshly grated grana padano or parmigiano cheese.

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