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Spaghetti With Zucchini Blossoms

Thursday, July 24, 2003


The unknown creator of this delicate and elegant recipe from the Internet wrote that he or she made it up "this evening" because of an abundance of zucchini blossoms from the garden. The cooks notes, "The amounts for various ingredients are only approximate, as I do not measure anything but just go by instinct."

  • About 2 tablespoons unsalted butter
  • 1 clove garlic, peeled
  • 1 teaspoon dried chile flakes, grated
  • Rind of 1 lemon
  • About 16 to 20 large zucchini blossoms
  • Salt
  • Enough spaghetti for 4 as a first course, cooked al dente

Gently melt the butter over the lowest flame in a nonstick 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 flavor 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 grated Parmigiano cheese.

Serves 4 as a first course.

Passed on from the Internet by Tony D'Imperio

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