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Spaghetti with Squash Blossoms
Jon Davies
Print Recipe
Course
Main Course
Servings
4
Ingredients
1
pound
spaghetti
cook while preparing sauce
24
squash blossoms
cleaned and sliced
10
anchovy fillets
rinsed and minced
3
cloves
garlic
peeled and minced
2
pepperocini
rinsed, seeded, julienned
¼
cup
extra virgin olive oil
Sea salt
fresh black pepper to taste
Instructions
Cook pasta in salted boiling water. Have a ladle handy.
In large sauté pan, heat oil. Add anchovies. Cook, stirring with wood spoon.
Add garlic and peppers. Stir constantly until anchovies fall apart and garlic lightly browns.
Add blossoms and a little water from the pasta.
Drain pasta. Toss in pan with blossoms and sauce. Season to taste.