Summer time call’s for light, fresh, quick and easy dishes that wont take up too much time in the hot kitchen and defiantly won’t leave you felling heavy and tired.
Vegetables like zucchini work especially well with seafood, anything like mussels, clams and most fish work beautifully with the in season summer zucchini.
I love working with the flower, zucchini blossoms are wonderful in so many ways, most commonly battered, fried or stuffed, but they add a beautiful fragrance and colour to any dish, salads, risotto or even a nice sauce to serve with your favorite fish. It is always a real treat when buying zucchini to get your flowers attached, it also shows how fresh your zucchini is as the flowers only last a few days, it can cost a little more at the market but well worth the added expense.
This dish has it all when it comes to the perfect summer pasta, fragrant and vibrant with bold and delicate flavors that work so well together you just can’t help asking for more.
— 500g trofie (or any pasta)
— 250g calamari (cleaned)
— 3 medium zucchine
— 6 zucchini flowers (cleaned)
— 100g cherry tomatos
— 1 garlic clove
— Small bunch parsley
— Extra virgin olive oil
— Salt and pepper
- Bring a pot of water to the boil and season with salt. Slice thinly all your calamari, cut your tomato’s into quarters and slice your zucchini in half lengthways and chop into thin half moon shape. Place your trofie into the boiling water and cook until al dente.
- In a large pan on medium to high heat place your garlic clove and olive oil, cook the garlic until golden in colour and remove. Then add your calamari and sauté for 1 minute (any longer and the calamari will become tough and chewy), season with salt and pepper. Next cook your zucchini until tender, then finally your tomatoes until soft and season again.
- Once your pasta is cooked toss it through your calamari, using a little cooking water to help bring it all together and create a sauce, add some chopped parsley and your zucchini flowers for fragrance and colour then serve.