- Clean and wash the clams.
- Wash the zucchini flowers.
- Put the clams in a pan with half a glass of white wine, 3 small pieces of red pepper, 1 clove of garlic cut in two parts.
- Cook over low heat.
- Remove from heat when the clams open; strain the cooking liquid and keep aside.
- Remove the garlic and the small pieces of red pepper.
- Shell the clams and strain the liquid.
- Place the strained liquid in a pan, add 4 spoons of extra virgin olive oil and 2 anchovies, zucchini flowers, lime zest. Warm up slightly.
- Add the clams to the pan.
- Add black pepper.
- Cook the spaghetti “al dente”.
- Put spaghetti in the pan with clams and zucchini flowers.
- Serve with a sprinkle of parsley.
