Spaghetti with zucchini flowers and prawns | Carlo Florence chef

Ingredients

• 450 g of homemade ancient grain spaghetti
• 3-350 g of zucchini flowers
• 300 g of shrimp
• Strands of chili pepper to taste
• Saffron
• 1 onion
• 2 tablespoons extra virgin olive oil
• First, shell the shrimp and wash them under running water.
• Peel and finely chop the onion, wash the zucchini flowers and chop them coarsely, keeping 8-10 whole aside.
• Sauté over medium heat for about 5 minutes.
• Flour the flowers that are left whole and fry them in olive oil until they become crispy.
• Cook the spaghetti, draining them al dente, and sauté them for a few moments with the seasoning topping with the strands of chili pepper to taste and the fried flowers.
• First courses