Pasta with Zucchini

Ingredients for xx xx servings :
250 g/9 oz MORELLI pasta
2 cloves garlic
4 zucchinis with flowers
4 anchovy filets in olive oil
5 tablespoons olive oil
50 g/ 2 oz breadcrumbs
wild fennel to taste
Salt to taste

Slice the zucchini in circles and cut the flowers into strips. Heat 3 tablespoons olive oil and the garlic in a skillet, add the zucchini and flowers and a dash of salt and allow to wilt, then add the anchovies, cook briefly until they dissolve and remove the skillet from the stove
In a small skillet, toast the breadcrumbs in 2 tablespoons olive oil until they turn a dark blonde color.
Cook the pasta in lots of salted water, drain, turn into the skillet with the zucchini and sauté
Serve with sprinkling of the toasted breadcrumbs and chopped fennel.