MALTAGLIATI RECIPES

Steps:

• To Cook The Pasta: Bring a large pot of heavily salted water to a boil. When it comes to a boil, stir in the pasta, and cook until al dente, about 8 minutes or according to the package directions.
• Heat 2 tablespoons of the olive oil in a large frying pan over medium heat. When the oil shimmers, add the leeks, season with salt and pepper and cook until golden brown, about 5 minutes. Stir in the garlic and zucchini, plus 1 tablespoon of the oil and cook until the zucchini are golden brown, about 3 minutes. Stir in the corn and turn off the heat.
• To Clean The Zucchini Blossoms: Clean blossoms by gently twisting the pistils (often covered in pollen) from the center of the flowers until they come off. Pull off the leaves at the bottom of the blossoms, and remove the stems. Using a damp paper towel, remove any dirt from the petals. Tear the squash blossoms into strips and stir into leek mixture.
• To Make The Pasta Sauce: Drain the pasta, reserving 1 cup pasta water. Return pasta pot over the stove and add half of the pasta water with the butter. Cook over medium-high heat until reduced by 1/3 and emulsified. Stir in pasta and zucchini mixture and stir until coated — add more pasta water if necessary so that each noodle is well coated. Add herbs, stir briefly, taste and add more salt and pepper, as desired. To serve, place pasta in bowls, top with ricotta salata, drizzle with remaining olive oil, and serve immediately.