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Place vongole in a bowl of lightly salted water for approximately one hour then rinse well.
Remove baby zucchini from flower and slice thinly. Remove stamen from inside flower and discard then tear flower into small pieces.
In a large, shallow saucepan heat 4tbsp of olive oil then add the finely chopped garlic, zucchini and fresh chilli. Cook on medium heat for approx one minute. Add the vongole and a little of the pasta water and cover with a lid and cook for another minute until vongole have all opened. Add half of the grated bottarga and cook for another minute.
Cook the spaghetti in plenty of boiling salted water. When al dente drain the spaghetti retaining some of the water. Toss the spaghetti with the sauce for a couple of minutes adding some of the retained water if necessary (should have a creamy consistency). Just before serving, toss through the torn flowers and remaining 2 tbsp of olive oil, sprinkle with the remaining bottarga and parsley.
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