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 (½ cup) dry white wine

750 gm vongole or pipis, purged

½ cup flat-leaf parsley, finely chopped and loosely packed

Juice of 1 lemon

Method

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

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.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.

‘Nduja is a spreadable salami available from select butchers and Italian smallgoods producers.
Notes

Recipe by Jessica Brook Recipe Writer and Food Stylist

Jessica’s culinary journey has covered every corner of the food world as a professionally trained chef, recipe writer, food editor, food consultant and stylist. With over 16 years of experience, Jessica has worked across many of Australia's most prestigious food titles, including Gourmet Traveller, Martha Stewart, Donna Hay, and Vogue Entertaining & Travel. When it comes to food, Jessica's all in. With a genuine passion for flavour and a deep appreciation for its diverse cultural influences, Jessica excels in crafting engaging food stories and creating unique recipes. Her style? Tasteful simplicity that highlights the essence of ingredients and heartfelt cooking. You could say she's a bit of a food fanatic, bringing her own unique touch to every dish she creates, particularly in her contributions to Gourmet Traveller through which her dishes resonate with readers seeking new and inspiring culinary experiences.

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Styling by Steve Pearce

Ingredients

Method

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