Spaghetti with Vongolotte and pumpking flowers

Ingredients for 4 persons

• 350g of spaghetti
• 500g of Vongolotte in brine
• 8 pumpkin flowers
• 1 cloves of garlic
• 4 small hot chilli peppers
• a sprig of parsleyo
• 100ml of extra virgin olive oil
• table salt

Preparation

Transfer the drained Vongolotte in a large pan with hot oil, the peeled clove of garlic and chopped parsley and let them cook on medium flame for 3 minutes. Filter the cooking liquid of clams after having rest them for � hour and pour it again in the frying pan. keep the Vongolotte in a bowl. Clean the pumpkin flowers, remove the pistils and wash them gently. Cook the spaghetti in a pot with salted boiling water, strain and pour in the frying pan with the cooking liquid and the Vongolotte. Let fry for 1 minute and add the pumpkin flowers. Distribute on dishes shaping the spaghetti as a nest, rolling up with a carving fork and garnish with 1 chili pepper.