Pasta with Zucchini Flowers, Anchovy Sauce and Parmesan

Method

1. Bring a large pot of salted water to a boil for the pasta.
2. In a large pan, heat a drizzle of extra-virgin olive oil and a drop of chili oil over medium heat.
3. Add a finely sliced small onion and sauté until softened and translucent.
4. Cut one zucchini into thin julienne strips and add to the pan. Cook for a few minutes until tender but still slightly crunchy.
5. Season the vegetables with salt and pepper to taste.
6. Meanwhile, prepare the raw zucchini flower salad: wash and dry a handful of zucchini flowers. Cut them into thin strips (chiffonade) and place in a bowl. Add fresh basil chiffonade, a squeeze of lemon juice, salt, pepper, and a drizzle of olive oil. Mix gently and set aside.
7. When the water boils, add 300g of mezza manica (or other short pasta) and cook until al dente.
8. Just before pasta is done, add a handful of roughly chopped zucchini flowers to the pan with the cooked vegetables and toss briefly.
9. Drain the pasta, reserving some pasta water. Add the pasta to the pan and toss to combine with the sauce, adding a splash of pasta water if needed to create a creamy emulsion.
10. Remove from heat. Add a few drops of colatura di alici (anchovy sauce) and freshly torn basil leaves.
11. Grate a generous amount of Parmesan cheese mixed with lemon zest directly into the pan and toss vigorously.
12. Plate the pasta, top with a spoonful of the raw zucchini flower salad, and finish with extra grated Parmesan and a drizzle of chili oil if desired. Serve immediately.