Nice, summery and so simple, especially if you have zucchini growing in abundance. It’s also a good way of using some of those flowers that dress up the garden. Parmesan may not usually be served with this on account of the calamari, but I think it adds a lovely extra layer. You decide.
Clean the calamari. Remove the ink sac and the beaky part around the tentacles. Keep small tentacles whole and halve them if big. Pull out and discard the transparent quill and rinse the calamari well. Slice the body into rings and keep on a plate with the tentacles.
Rinse the zucchini flowers and remove the inner parts. Cut each flower into 3-4 chunks. Keep aside on paper towels. Meanwhile, heat
Meanwhile, bring a pot of salted water to the boil and cook the penne to al dente. Return the zucchini to the pan with the calamari and heat for a couple of minutes. Scoop out the pasta with a slotted spoon and mix with the calamari and zucchini, adding a little of the pasta cooking water to help it move smoothly along its way. Add the rest of the parsley, tossing it through gently and evenly. Serve in warm wide pasta bowls, with a drizzle of olive oil, a good grind of pepper and a little grated parmesan, if you wish.
© 2012 All rights reserved. Published by Murdoch Books.