Vongole, zucchini blossom and brown butter spaghetti

Ingredients

• 1 small sourdough baguette, halved lengthways
• 50 gm 'Nduja (see note)
• 250 gm fresh spaghetti
• 2 tbsp extra-virgin olive oil, plus extra for drizzling
• 75 gm unsalted butter
• 12 zucchini flowers (with small zucchini attached) halved lengthways
• 2 tbsp baby capers
• 125 ml (1/2 cup) dry white wine
• 750 gm vongole or pipis, purged
• 1/2 cup flat-leaf parsley, finely chopped and loosely packed
• Juice of 1 lemon

Instructions

1. 1

   1.: Preheat the oven grill to high. Spread baguette with 'Nduja and drizzle with oil. Place on an oven tray; cook under grill until golden and toasted (3 minutes). Set aside and keep warm.

2. 2

   2.: Bring a large saucepan of salted water to the boil. Cook spaghetti until al dente (4-6 minutes). Drain, reserving 60ml pasta water.

3. 3

   3.: Meanwhile, heat a large deep frying pan with a tight-fitting lid over high heat. Add butter and cook, swirling pan until foaming and beginning to brown (3 minutes). Add zucchini flowers and capers, cook until tender (2-3 minutes). Remove with a slotted spoon and set aside. Deglaze pan with wine and reduce by half (1 minute). Add vongole, cover, and steam, shaking pan occasionally, until vogole open (5 minutes).

4. 4

   4.: Add spaghetti, zucchini flowers, and caper mix, and reserved pasta water and lemon juice to vongole. Season and toss to combine. Divide between bowls, scatter over parsley and serve with 'Nduja baguette.