• 400g of spaghetti

  • 50g grated bottarga (preserved and dried mullet roe)

  • 6 zucchini flowers, female (with baby zucchini attached)

  • 6 tbsp extra virgin olive oil

  • 60 vongole (baby clams), already purged

  • 2 garlic cloves, finely sliced

  • 1 small chilli, finely sliced

  • 2 tbsp flat leaf parsley, chopped


  • 1.

    Place vongole in a bowl of lightly salted water for approximately one hour then rinse well.

  • 2.

    Remove baby zucchini from flower and slice thinly. Remove stamen from inside flower and discard then tear flower into small pieces.

  • 3.

    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.

  • 4.

    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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