Ingredients (serves 4)

In a wide, deep pan, sauté the zucchini blossoms with 2 tablespoons of olive oil and 2 tablespoons of white wine.
Meanwhile, cook the pasta in plenty of salted water. Once the blossoms have wilted, add the cream and another 2 tablespoons of olive oil. Mix well and season with salt and pepper. Add 3–4 tablespoons of the pasta cooking water and continue stirring.

When the pasta is cooked (al dente in about 5–6 minutes), drain it and add it to the blossom sauce, tossing it over high heat.

Serve in individual plates.