Farfalle With Anchovies

Preparation:

Preparation: Remove the flowers from the courgettes, remove the stem and pistils, wash them and cut them into strips; trim the courgettes, wash them and cut them into slices. Peel the shallot, wash it and chop it finely; wash the parsley and marjoram and dry them delicately. Remove the head and the central bone from the anchovies, wash the fillets and cut them in half. Soften the chopped shallot in a pan with 3 tablespoons of oil, add the courgette slices, season them with a pinch of salt and pepper and cook for 3-4 minutes; add the strips of courgette flowers, the chopped parsley and marjoram; cook for 2 minutes on moderate heat. In a non-stick pan, heat the remaining oil, add the pieces of anchovies, brown for 2-3 minutes and season with a pinch of salt and pepper. Bring plenty of water to the boil, add salt and cook the pasta al dente; drain it, dress it with the courgette ragout, add the anchovy fillets and serve hot.