Ingredients for 4 people
- 280 g spaghettoni
- 600 g cleaned prawns
- 200 g pumpkin flowers
- 100 gr speck
- 1 garlic clove
- Picholine Monovarietal EVO Oil to taste
- Parsley to taste
Procedure
- Clean the squash blossoms and set aside.
- In a frying pan, put plenty of Picholine Monovarietal EVO Oil, garlic and speck cut into thin strips.
- As soon as it is golden brown remove and keep aside.
- In the same pan cook the prawns and keep aside.
- Cook the zucchini flowers at this point.
- As soon as they are ready, whisk in the parsley.
- Cook the spaghettoni until al dente, keeping the cooking water to one side.
- Fry the spaghettoni in the cream of pumpkin flower and cooking water.
- A few minutes before the spaghettoni are cooked, add the prawns and speck and plenty of oil.
- If you like, you can serve with pistachio nuts.