Alici with Garlic and Zucchini Blossoms

• 6 tablespoons extra-virgin olive oil
• 2 cloves garlic
• 16 fresh anchovies, gutted with head still intact
• 1 small zucchini, sliced thinly in 1/2 moons
• 4 cherry tomatoes, halved
• 4 zucchini blossoms, torn in half
• 1 bunch flat leaf parsley, chopped to yield 1/4 cup
• Salt and freshly ground black pepper

1. In a 12 to 14-inch saute pan, heat olive oil and garlic over medium heat until just smoking.
2. Add anchovies and cook for about 3 minutes.
3. Turn anchovies over and add zucchini and tomatoes.
4. Cook for another 3 minutes until zucchini is tender.
5. Add zucchini blossoms and season with salt and pepper.
6. Serve immediately.

extravirgin olive oil, garlic, fresh anchovies, zucchini, tomatoes, zucchini blossoms, flat leaf parsley, salt

Taken from www.foodnetwork.com/recipes/mario-batali/alici-with-garlic-and-zucchini-blossoms-recipe.html (may not work)