Spaghetti alla Nerano with zucchini spaghetti

Blanch the zucchini spaghetti in heavily salted water.

Cut the zucchini flowers and a fair amount of basil into thin strips and put them in a cold pan with two tablespoons of butter.

Precook the linguine in heavily salted water for five minutes.

When the pasta is halfway cooked, transfer it to the pan with the zucchini flowers, basil and butter; keep the pasta water just below the boil.

Cook the pasta slowly with the butter, adding hot water gradually to build the emulsion, about five minutes until al dente.

Off the heat, add provolone del Monaco and Parmigiano Reggiano gradually with more hot water to melt the cheese, for a luxurious texture without cream.

Add the zucchini spaghetti and toss in the cheesy sauce.