There’s something about the combination of anchovy and zucchini, especially when you toss in the flowers, that tastes really amazing. Add a pinch of saffron and you’ve got a delicious (and rather pretty, if I say so myself!) dish. Find some zucchini with the flowers, carefully detach the flowers and remove the pestle and set the flowers aside. Rinse and slice one medium zucchini for every serving of pasta. Tear or slice the flowers into small pieces. In a large pan heat up some olive oil and add 1-2 oil-packed anchovies for a two-serving pasta dish, or 3-4 anchovies for four servings. Dissolve the anchovies by gently stirring and pressing into the oil. Add the sliced zucchini and cook for about 7-8 minutes, stirring well, then turn off the heat. Cook the pasta al dente. Strain the pasta, but not without first setting aside a small cup of the hot pasta water (I’m a broken record, I know) to use if needed while tossing the pasta with the zucchini. Add the flower pieces and toss a bit more, gently, then sprinkle with dried oregano and a generous pinch of saffron. Salt to taste (which will depend on the anchovies). Enjoy!