Prepare the ingredients. Rinse the zucchini blossoms and remove the pistils. Place the garlic, anchovies, parsley, and lemon juice in a blender.

Add the zucchini blossoms, olive oil, and salt. Blend, then pour the mixture into a skillet with a little olive oil. Cook for 3–4 minutes.

Cook the spaghetti in salted boiling water until al dente. Toss the spaghetti with a ladle of pasta cooking water and olive oil.

Add chopped parsley and serve with a spoonful of the sauce.