June 14, 2010

Linguine with Squash Blossoms


There was a knock at the door. A crisp white paper bag was handed to me, the top folded over just the once. I peaked inside. My eyes lit up. My lips curled into a smile.

Orange flames nestled ever so neatly. I started to panic.

"How many are in here? Didn't you keep any for yourself?" I asked.


I grabbed the Canon. Removed the plants from the window sill. Cut open the white paper bag.





"You're mother brought these. We need to eat them. She said to dip them in egg, dust them with flour, fry them. Can't we just throw them into pasta?" I asked.

"Sure. We'll need to clean them really well." He said.

"They're furry." I said.


"Lidia has a pasta dish." I said.

I held the cookbook open in my hands.

"What does it say." He asked.

"It's basically aglio e olio with squash blossoms thrown in." I said.

"Okay. Let's do it." He said.

Cleaned squash blossoms were cut into ribbons and thrown into the pan just moments before the linguine was pulled from its salty bath.

Busying myself with grating cheese and a bit of dishes, Roberto prepped a dish.

"Do you want to take a picture?" He asked.

"Oh, I didn't even think there'd be light...YES!" I said happily.

He knows me so well.


"This is delicious." I said.

"This is delicious." I said again.


  1. I love the furry texture in the photos. How nice to get a bag full of these and what a great recipe. Your pictures are always amazing and thanks goodness there was enough light.

  2. oh... this must be sooooo good!!!!!

  3. These photos are my absolute favorites. When I was a child, my grandmother cooked with squash blossoms all summer long. Something I never cared to eat. It wasn't until my first trip to Rome just a few years ago that I truly appreciated these delicacies. The blossoms were piled high and in all the markets, and every restaurant seemed to serve their version. Delicious.

  4. A sweet hello from Frog Hollow Farm. Yum, yum, yum, yum, yum.......yum!! Ciao, bella! (yum)

  5. The photos are simply lovely. I bet the pasta was as well.

  6. What a light and lovely summery pasta! I need to get my hands on some of these babies this summer--I've had fried blossoms before that were just delicious, but I like anything that can be enjoyed without breading too.

  7. Vanessa - They were very furry. My fingers tingled after handling them.

    Elisabelle - It was delicious :)

    Michele - What a nice memory...memories. Can't wait for my first trip to Rome. I hope it's during blossom season :)

    Frog Hollow Farm Girl - Yum, indeed!

    Wendi - It was very good. Subtle squash flavor. I had no idea the color would be so pronounced. I thought it would get lost within the strands of linguine, but it didn't. It held its own in every resect.

    elizabeth - I was determined to not bread and fry. The weather is just too heavy to contemplate such a thing.

  8. THIS LOOKS AMAZING. I would never have thought to eat them this way, I have always just stuffed them with cheese and fried them. Come Sunday farmers market and a basket of squash blossoms, this will be made- thank you (again) for the inspiration!

  9. I so want to try squash blossoms! We are growing squash in our garden and I hope to pluck the flowers this year, as I had never known before entering the blogging world that they were edible. This sounds perfect! ( :

  10. Ah! Gorgeous, and furry!
    Last year, I was given a box of squash blossoms, packaged like chocolates. I did the stuff-batter-and-fry. Decadent, in a way.
    I will have to try this, much lighter version. Lovely!

  11. MeganRose - I highly recommend. It's very good this way...although stuffed and fried is also very good :)

    laura - I am new to squash blossoms as well. I love the idea that it's a flower and that it can be eaten AND that it tastes so good :)

    nancy - I'm really starting to think we should have stuffed/battered/fried. Next batch :)

  12. I like this idea much better than fried--bravo!

  13. I LOVE squash blossoms. What a beautiful way to prepare them, so simple and fresh. I love it!

  14. Wonderful, simple, delicious food.

    I like zucchini blossoms very much - I'd never had them until I came to Rome, the Romans are potty about them, especially stuffed with mozzarella and anchovy, battered and then deep fried (even on the hottest days).

  15. Denise - :)

    Katie - I can't wait to eat it again. Although, we'll probably have to purchase the blossoms next time, so not looking forward to that (expensive).

    rachel - Mozzarella and anchovy. You've just given me an idea...

  16. this looks delicious! i'm so happy to see a version not fried, not that there's anything wrong with the fried version, i just have a fear of frying! i'm so envious! by the time we get to the farmers market these are usually all gone, i'll have to start getting daniel to wake up with me so we can go grab them and recreate this. looks great!

  17. This looks really wonderful. I can't wait to try it! Thanks for the inspiration.

  18. Cocina Savant - It's hard getting up early for the market, but well worth it. Early bird gets the blossoms :)

    Julie - Thank you. I have a feeling we'll be replicating this soon.

  19. Oh so pretty, Tracy! I love the delicate nature of this pasta. :-)

  20. I love squash blossoms....they're so beautiful and tasty...I always just deep fry them but I will have to try them this way.

  21. Delicious indeed. My squashes were brilliant last year and took over the garden in a monstrous way. This year they are tiny and struggling. Vegetable gardening moves in mysterious ways.


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