20    Nasturtiums

      2    Shallots; diced small

      1 ts Finely chopped fresh savory

      1 ts Finely chopped fresh thyme

      4 tb Sweet butter

           Salt & pepper
      4    Tiny yellow squash w/flowers

      4    Tiny green squash w/flowers

    1/2 c  Chicken stock

      2    Servings of Tagliatelle

--------------------------------FOR GARNISH--------------------------------
           Additional nasturtiums
  Separate nasturtiums from stems and chop them.  Blend flowers, shallots,
  and herbs together with butter and season with salt and pepper.  Slice
  squash into thin rounds and squash blossoms into ribbons.  Keep each
  separate.
  Gently saute squash alone in half the nasturtium butter for 2 to 3
  minutes.  Add chicken stock and squash blossoms and simmer while you cook
  the pasta.  Drain pasta and add it with remaining nasturtium butter to
  squash; season and mix well.  Serve garnished with additional nasturtium
  blossoms.
  Variation: Delicate vegetables that won't overpower nasturtium butter -
  for example, whole shallots, fava beans, peas, or leeks - can be added or
  used in place of squash.