1- Separate the flowers from the courgettes, remove the pistil inside, wash and cut into strips. Trim the courgettes and cut into thin rounds. Wash the parsley and the marjoram, dry and chop. Cut the anchovy fillets in half.
2- Peel the shallot, wash, chop finely and fry, without browning, on a low heat for a couple of minutes in a pan with 3 spoons of oil; add the rounds of courgette, season with a pinch of salt and pepper and cook for 3-4 minutes, stirring occasionally with a wooden spoon.
3- Add the strips of courgette flowers and the herbs and continue to cook for 2 minutes on a medium heat. Heat the remaining oil in a non-stick pan, add the pieces of anchovy and fry for 2-3 minutes, then season with salt and pepper.
4- Cook the pasta in plenty of salted boiling water, drain when the pasta is “al dente”, add the courgettes and the anchovy fillets and serve hot.