Italian
Butter, Anchovy and Zucchini Flower Pasta
by Federico Fusca Chef · 332K subscribers on YouTube
A creamy, decadent pasta with only three main ingredients: butter, anchovies, and zucchini flowers. The anchovies melt into the butter to create a silky sauce that coats every strand of spaghetti, with fresh lemon zest and raw zucchini flowers for brightness.
- Difficulty
- easy
Ingredients
5 items- SpaghettiUse artisanal spaghettoni if possible
- 150 gButterPreferably high-quality butter (e.g., French salted butter)
- Cantabrian Anchovies1 small tin (about 50 g drained); anchovies from Cantabrian Sea or Italian ones are fine
- Zucchini FlowersA generous handful (about 10-12 flowers), roughly chopped
- Lemon ZestZest of 1 lemon, added in two stages
Method
- Clean the zucchini flowers: remove the lateral stems, split them open, and remove the central pistil.
- In a large pan over medium heat, melt 150 g of butter gently without burning.
- Add the anchovy fillets (drained from oil) and let them dissolve into the butter, stirring occasionally to form a creamy sauce.
- Add a ladle of pasta cooking water and some lemon zest, then stir.
- Add raw spaghetti directly into the pan (risottatura method) and cook like a risotto, adding hot water little by little until the pasta is al dente and has released its starch.
- When the pasta is almost done, add another grating of lemon zest and a handful of raw, roughly chopped zucchini flowers.
- Remove the pan from the heat and mantecare (stir energetically) to create a creamy emulsion.
- Plate the pasta by twirling it into a nest using tongs and a spoon.
Federico Fusca Chef
Home cook332K subscribers on YouTube256.5M total channel viewsSono Federico Fusca. Cucina italiana godereccia, ignorante e senza compromessi🔥 Ricette vere, creme illegali e piatti che spaccano. 👉 Iscriviti se ami mangiare sul serio.
