Bring a pot of water to a boil. In the meantime, take a dozen courgette flowers (rinsed) and fry in a little olive oil till golden. Sprinkle with some sea salt and set aside on a plate. Boil 250g spaghetti pasta (or spaghettini) till al dente. In the meantime, place 2 tbsp olive oil in a large frying pan and add ½ cup breadcrumbs, 1/4 cup finely chopped walnuts, 1 chopped garlic clove, and some chopped herbs (parsley, thyme, oregano, etc.). Slowly stir fry till golden. Season with sea salt and pepper.

Drain the pasta (reserving 1 cup of the cooking liquid) and add to the pan with the breadcrumb mixture. Stir the “sauce” evenly through out the pasta, adding the cooking liquid a little at a time to moisten (you may not need all the liquid). 

Serve up in two pasta plates with some of the reserved courgette flowers on top, with a drizzle of olive oil, and a sprinkling of grated parmesan (optional).

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