Butter, Anchovy and Zucchini Flower Pasta

Method

1. Remove the pistils from the zucchini flowers as they are very bitter.
2. In a pan, add a knob of butter and some anchovies with a little of their oil.
3. Cook until the butter turns a hazelnut color.
4. Add a splash of pasta cooking water.
5. In the last 2 minutes of cooking the pasta, tear the zucchini flowers into the pan.
6. Drain the pasta al dente and finish cooking it in the sauce, risottando (stirring over heat) until creamy.
7. Add a few leaves of basil or mint to taste.