A quick summer dish (if you have zucchini flowers)

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

Directions

1. First, shell the shrimp and wash them under running water.
2. Peel and finely chop the onion, wash the zucchini flowers and chop them coarsely, keeping 8-10 whole aside.
3. In a pan, brown the onion very slowly with a little oil until it is well stewed, then the zucchini flowers cooking for a few more minutes, add the shrimp and season with a pinch of salt and the saffron dissolved in a little water.
4. Sauté over medium heat for about 5 minutes.
5. Flour the flowers that are left whole and fry them in olive oil until they become crispy.
6. 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.