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Gluten-free Elicoidali pasta with courgette flowers

Gluten-free Elicoidali pasta with courgette flowers

Serves 4

400 g of gluten-free elicoidali pasta
10 courgettes flowers
5-6 anchovies
1 onion
extra virgin olive oil
Salt as required


Sauté the chopped onion in a casserole dish with extra virgin olive oil, then add the boned anchovies with excess salt removed.

After a few minutes add the washed and sliced courgette flowers with the pistils removed and leave for the flavours to infuse.

Cook the gluten-free elicoidali pasta according to the packaging directions and after draining add the prepared condiment.

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