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the first white striped courgette of the season deserves a new never made before recipe, so I found out this for today

Ingredients
1 fresh picked courgette
the shadow of an anchovy sotto sale
a thorn piece of peperoncino
some courgette\'s flowers
olive oil
1 garlic clove

Method
I picked la zucchina from the plant while I was waiting for the water to boil, together with a handful of flowers, I discovered I had only a tiny piece of anchovy in the sotto sale jar, so I even did not rinsed it, I put the garlic in a pan with olio extravergine di oliva, together with a serious piece of peperoncino, let it go, switched off the fire, and let it stay.
Meanwhile I peeled into tagliatelle stripes the courgette turning it around until there were only tiny invisible seeds all along its centre, I did not use that.
The water came to boil, I added two handfuls of sale grosso and tossed the courgette\'s tagliatelle in for 3 mins. I took them out with what I call \"ragno\" that is a big inox spoon with square holes (???) and transferred them into the saltapasta pan, where I had put the flowers reduced into very tight stripes.
Add only a little water while you cook your best brand spaghetti (even better if they are home made) and that\'s it.
30 maggio 2009