Pick zucchini flowers with a tiny zucchini no bigger than 5 cm/2 in long. Wash the flowers, remove the stamens and cut the vegetable part into thin slices leaving a tiny bit attached to the flower. Gut the flower into single petals. Melt the butter over a low flame and add the finely chopped garlic, zucchini flowers and zucchini slices. Cook gently for a few minutes; do not overcook them, they must still have a bite to them.
Stir in 4 tablespoons of truffle paste and add the spaghetti. Toss well in the sauce and season with salt and freshly ground white pepper. Serve at once with grated Parmesan. If you have a white truffle to shave on top, this would be magical.