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Spaghetti with Zucchini Blossoms
Serves: about 4 as a first course

80g - 90g unsalted butter
1 clove garlic, peeled
1 tsp dried chile flakes, grated
rind of 1 lemon
about 16 - 20 large zucchini blossoms
salt
enough spaghetti for 4 as a first course (about 300g) cooked al dente.

Gently melt the butter over the lowest flame in a non stick heavy
based frying pan (skillet). While the butter melts, cut the garlic
clove into chunks and add to the butter. Let it infuse as the
butter melts. Remove the garlic (you can slice it thinly if you
like it left in but it will overpower the delicate flavour of the
blossoms). Add the dried chile flakes and the grated lemon rind
to the melted butter. Stir around with a wooden spoon then add
the zucchini blossoms which have been trimmed of the stem and stamen
and cut into strips. Stir around until the ingredients are amalgamated
and add a dash of salt to taste. Add the cooked and well-drained
spaghetti (should be just cooked and hot) and toss in the pan until
coated. Serve sprinkled with lots of freshly grated grana padano
or parmigiano cheese.

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