400g of Gentile Organic Wholemeal Caserecce

20 Pumpkin Flowers

9 Anchovy fillets in extra virgin olive oil

2 cloves of garlic

Extra virgin olive oil

salt

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Clean the courgette flowers by removing the stem and pistil. Wash them under running water, dry them and cut them coarsely. Cook the pasta in boiling salted water. In the meantime, do it

Brown the crushed garlic in the extra virgin olive oil in a pan.

Add the anchovy fillets and

let them melt for a few seconds on a low flame. Turn off the heat and add the flowers

pumpkin. Drain the pasta and transfer it to the pan, finishing cooking for a few minutes on a high flame and if necessary add a little cooking water.