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Linguette Ai Fiori

Recipe by Tony Percuoco of Fellini.


  • 400g squid ink pasta dried linguette or fettuccine (flat long pasta)

  • 150g fresh calamari

  • 150g fresh green prawns

  • 100g small zucchini

  • 3 san marzano (roma) tomatoes

  • 3 cloves fresh garlic

  • 12 zucchini flowers roughly torn

  • 4 stems continental parsley chopped

  • 90ml dry white wine

  • 80 ml extra virgin olive oil

  • Salt and pepper to taste


  • 1.

    Cut all ingredients to desired lengths and size

  • 2.

    De seed the tomatoes using only the out side pulp with the skin on.

  • 3.

    Place a heavy frypan on the stove, over a high heat, when the oil is hot place the prawns and calamari add salt cook for a few minutes, then add the garlic, zucchini and tomato adding a little more salt cooking for a further two minutes.

  • 4.

    You can add some chillies if you prefer a slightly hotter dish

  • 5.

    Deglaze the pan with the wine cook for a further three minutes or until all the liquids are hot, drain the pasta that is cooked al dente (firm to the tooth and do not rinse under water you need the natural starch) and add to frypan stirring frequently, sprinkle chopped parsley, zucchini flowers last (otherwise they will turn bitter) and half the amount of oil, amalgamate well.

  • 6.

    Serve in individual large flat plate or platter, drizzle oil around the plate and serve.


Please, under no circumstances, is this dish to have parmesan cheese.

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