Serves 4

1 Cup Extra Virgin Olive Oil
1 Each Fresh Italian Parsley Bundle
1 Cup Dry White Wine
1 Lb Spaghetti 
1 Each Head of Fresh Garlic
2 Each Pepperoncini Pieces or Chili Flakes Pieces
1 Lb Fresh Shrimp, peeled
20 Each Zucchini Blossom Pieces
2 Each Heirloom Tomatoes, whole 
Salt, as you need

Cut shrimp into small pieces and season with extra virgin olive oil, salt, pepper and fresh chopped parsley. Chop fresh heirloom tomatoes into small cubes. Clean sand from zucchini blossoms and cut them in half. Boil water and add salt. Cook pasta until al dente. While pasta is cooking, in a sauce pan add extra virgin olive oil with chopped or sliced garlic and pepperoncini or chili flakes. Add the heirloom tomatoes and cook on low flame. Add a little white wine. When tomatoes are cooked add shrimp and zucchini blossom. Be sure to not overcook shrimp. Drain pasta and add to the sauce.
Cook all together and add water from the pasta. Serve with fresh chopped italian parsley.