Spaghetti with Zucchini and Ricotta

Method

1. Slice the spring onion very thinly.
2. Add olive oil to a pan and sauté the spring onion gently without burning.
3. Add two anchovies to the pan and melt them slowly into a cream.
4. Slice the trumpet zucchini into rounds, discarding the seedy core, and add them to the pan. Sauté until slightly browned but still crunchy.
5. Add two cherry tomatoes to the pan and stir briefly.
6. Cook the spaghetti in salted boiling water until al dente (12 minutes). Remove 3 minutes early to finish in the sauce.
7. In a separate bowl, mix the ricotta with a little pasta cooking water and black pepper to create a creamy sauce.
8. Spread the ricotta cream on the bottom of a serving plate.
9. Add the partially cooked pasta to the zucchini mixture. Toss with a little cooking water to let the pasta absorb the flavors.
10. Add a pinch of dried chili pepper (optional) and adjust salt.
11. Turn off the heat and add fresh zucchini flowers (stem removed) and basil leaves. Toss gently.
12. Plate the pasta on top of the ricotta cream. Drizzle with a bit of the anchovy sauce (the anchovy mixture from the pan) on top.
13. Serve immediately.