Penne with Calamari, Zucchini & Their Flowers

Name: Penne with Calamari, Zucchini & Their Flowers
Yield: Serves 4
Cuisine: Italian
Ingredients: grated parmesan, to serve, if you like; 3 tablespoons white wine; 320 g (11¼ oz) penne rigate; pinch of ground chilli; 3 tablespoons chopped parsley; 5 tablespoons olive oil, plus extra, for serving; 6 small zucchini (courgettes) (about 400 g/14 oz), sliced into rounds; about 8 lovely large zucchini (courgette) flowers; 3 garlic cloves, chopped; 600 g (1 lb 5 oz/about 8) small calamari (squid)

Preparation info

Serves
4

Difficulty
Medium

Appears in

Limoncello and Linen Water

By Tessa Kiros

Published 2012

About

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.

Ingredients

600 g (1 lb 5 oz/about 8) small calamari (squid)
about

Europe
Italy
Main course
Mediterranean
Vegetarian

Method

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. Meanw