Spaghetti with clams and courgette flowers
- Gently rinse the clams, carefully removing any broken ones. Add a drizzle of oil, two peeled cloves of garlic, a few stems of parsley and half a chilli pepper to a large pan. Add the clams and a cup of wine.
- Place the pan over a high heat and transfer the clams to a bowl as they open. After a few minutes, throw any closed clams left in the pan away. Turn off the heat and strain the cooking liquid using a fine mesh colander.
- Now, add the last clove of garlic, chopped finely, the other half of the chilli pepper and a generous splash of oil. Place the pan over the heat and brown all the ingredients. Add the courgette flowers cut in half, the clams and the wine. Let the wine evaporate over a very strong heat, then turn off the heat and add the cooking liquid you had put aside. This phase must be very quick, as the clams will become rubbery if they cook for too long.
- Cook the Agnesi Spaghetti no.3 in lots of salted water. Add to the pan with the clams when still al dente, together with a few ladles of cooking water. Finish cooking the pasta in the pan with the sauce, stirring well and adding more cooking water if necessary. Turn off the heat and top with a sprinkle of chopped parsley. Serve piping hot.