Spaghetti Ai Fiori Di Zucca
|Spaghetti/Null||1 Pound (500 Gram)|
|Olive oil/Null||60 Milliliter (4 Tablespoon)|
|Garlic/Null||3 Clove (15 gm) (Null)|
|Chili pepper/1/2 teaspoon dried pepper flakes||1⁄4 Small (Null)|
|Courgette/Marrow squash flowers||8 (Null)|
Heat the oil and fry the chopped garlic and chilli pepper.
Add the chopped courgette flowers and stir for 5 minutes, then keep warm.
Cook the spaghetti carefully to avoid overcooking.
Just before draining, re-heat the sauce so that it is very hot.
Drain the pasta, pour over the sauce, stir quickly to coat every strand with oil and serve.