Ingredients

¼ teaspoon saffron threads, toasted
2 teaspoons kosher salt
5 small zucchini, (about 1 1/2 pounds)
or 1 pound zucchini, and 24 fresh zucchini flowers
¼ cup extra-virgin olive oil
1 cup onion, chopped
3 cups hot water
1 cup scallions , finely chopped
2 tablespoons fresh Italian parsley, chopped
2 large egg yolks, for cooking and finishing the pasta
1 pound Homemade Maccheroni alla Chitarra, (See Recipe)
1 cup Pecorino cheese, freshly grated, plus more for passing

Description

In This Recipe, Careful Cooking Brings Out The Wonderful Flavor Of Fresh Zucchini To Make A Lovely Dressing For Maccheroni (or Other Pasta). Select Small, Firm Zucchini, Though-preferably Right From The Garden!-and If You Can, Pick, Or Purchase, Zucchini

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