Spaghetti with Clams and Zucchini Flowers


  1. Clean and wash the clams.
  2. Wash the zucchini flowers.
  3. 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.
  4. Cook over low heat.
  5. Remove from heat when the clams open; strain the cooking liquid and keep aside.
  6. Remove the garlic and the small pieces of red pepper.
  7. Shell the clams and strain the liquid.
  8. 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.
  9. Add the clams to the pan.
  10. Add black pepper.
  11. Cook the spaghetti “al dente”.
  12. Put spaghetti in the pan with clams and zucchini flowers.
  13. Serve with a sprinkle of parsley.


  • Spaghetti 400 gr
  • Clams 1 Kg
  • Zucchini flowers 4
  • Clove of garlic cut in two parts 1
  • Glass of white wine 1/2
  • Red pepper
  • Anchovies 2
  • Extra virgin olive oil 4 spoons
  • Lime zest
  • Salt to taste
  • Chopped parsley 2 spoons
  • Black pepper to taste