Spaghetti with zucchini flowers and shrimp
Ingredients for 4 people:
320 g of spaghetti
200 g of shrimp
A small bunch of zucchini flowers (about 10)
A small clove of garlic
Half a glass of dry white wine
Extra virgin olive oil
Salt and pepper
Remove the strong, bitter central part of the garlic. Chop the remaining garlic and the shallot finely and simmer in a large frying pan on a very low heat. In the meantime, put the water on to boil for the pasta and clean the zucchini flowers.
Remove their pistils and open up the petals. Clean the shrimp too, removing the shells and heads, but make sure to keep some of these to one side. When the shallot has become transparent, add the shrimp and some of their heads and raise the heat. Add the white wine and simmer until it evaporates. Remove the heads and add some of the zucchini flowers. Add salt and pepper to taste. Cook the pasta and, when it is done, add it to the other ingredients together with a ladleful of the water in which the pasta was cooked. Add the rest of the zucchini flowers and sauté everything together briefly. Serve the spaghetti, covered with a little more freshly-ground black pepper.