Farfalle with Anchovies and Lavender Flowers

For the farfalle with anchovies and lavender flowers, first, when removing the heads, also remove the insides of the anchovies.

Cook the pasta until al dente.

In the meantime, clean and chop the spring onions, peel and grate the ginger, and sauté both in 3 tablespoons of oil. Add anchovies, salt and pepper and let taste briefly, add the farfalle and 1/2 glass of pasta water. Simmer for 1 minute and remove from heat. Pour a little olive oil and sprinkle with lavender flowers.

Serve farfalle with anchovies and lavender flowers.

Preparation Tip:

If you can't find small anchovies for the farfalle with anchovies and lavender flowers, substitute them with sand dabs, which are so small that they are usually deep-fried whole.

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