Thick spaghetti, oyster, scampi, bottarga, zucchini flowers that have remained, brussels sprout all gatherd with lemon flavor.
It looks like normal vegetable soup but it was such a breezy lemon soup! Lightly heat olive oil in large pan and put the vegetables stir-fry for 4, 5 min. Add fish broth and beans or spelt (farro) already cooked. When its all soft enough add some lemon brine (Limone in Salamoia) which we made last year.