Pasta with Mackerel and Zucchini

Method

1. Cut a clove of garlic in half and sauté gently in olive oil.
2. Add anchovy fillets and let them melt into the oil.
3. Add the escarole cut into thin strips and cook, stirring.
4. Add pitted olives.
5. Add diced zucchini (including the flowers, after removing the pistils) and cook.
6. Cut the tougher parts of the escarole into pieces and add to a pot of boiling salted water.
7. Add the lentil pasta to the boiling water. Cook for 4 minutes.
8. After 4 minutes, transfer the pasta with some cooking water to the pan with the vegetables.
9. Add fresh chili pepper to taste.
10. Add pieces of mackerel and stir.
11. Add almonds (about 6 per person).
12. Garnish with raw zucchini flowers and a drizzle of olive oil.
13. Serve.