Recipe by Tony Percuoco of Fellini.
Cut all ingredients to desired lengths and size
De seed the tomatoes using only the out side pulp with the skin on.
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.
You can add some chillies if you prefer a slightly hotter dish
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.
Serve in individual large flat plate or platter, drizzle oil around the plate and serve.
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