Method

• 1.
  To make seaweed stock, place 4 cups (1L) water with kombu and nori in a medium saucepan over high heat. Bring to the boil then simmer for 12-15 minutes until infused. Strain seaweed stock and discard seaweed. You should have 600ml stock.
• 2.
  Preheat oven to 160°C. Grease a large oven tray and line with baking paper.
• 3.
  For the pangrattato, heat the butter and anchovies in a large frypan over high heat. When the butter begins to foam and anchovies start to dissolve, scatter over the panko breadcrumbs and chilli flakes, and toss for 3-4 minutes until breadcrumbs are coated in butter. Transfer to prepared tray and bake for 10-15 minutes until breadcrumbs are golden and crisp. Season to taste. Set aside.
• 4.
  Meanwhile, bring a large saucepan three-quarters full of water to the boil. Add the strozzapreti, return to the boil. Reduce heat to low and cook for 7-8 minutes or according to packet instructions, drain.
• 5.
  Slice the stems of the zucchini flowers finely and tear the flowers into their natural segments, lengthwise. Heat one-quarter of the butter in a large frypan and when it begins to foam add eschalot and garlic. Cook, stirring occasionally, for 4-5 minutes or until eschalot begins to soften. Add 1 cup (250ml) stock and remaining butter. Bring to the boil, reduce heat to low and simmer for 8-10 minutes until emulsified. Add the pasta to the sauce, with the zucchini stems and flowers. Stir in lemon juice, season to taste and toss to combine. Serve topped with pangrattato.