Finely chop the onion and thinly slice the courgettes. Remove the inner pistil in the courgette flower.

Cook the onion in a pan with 5 tbs of extra virgin olive oil until translucent. Add the courgettes and the flowers, season with sea salt and cook over medium high heat until cooked but still crunchy, about 7 minutes. Blend in the saffron.

Bring a stockpot with salted water to the boil and cook the pasta following package instructions.

Meanwhile, beat the egg with a pinch of sea salt, a dash of black pepper and 1 tbs of freshly grated parmesan cheese.

Drain the pasta, reserving a cup of pasta water and mix the linguine in a serving bowl, or back in the pan, with the courgettes.

Now add the beaten egg, season with more parmesan and a spoonful of pasta water for creaminess, if needed.

Add a few basil leaves and serve immediately.