Linguine Moscardini & Zucchine

Slice zucchini in half, then thinly slice into 2mm pieces.

Heat olive oil in a pan with crushed garlic and peperoncino.

Remove garlic when browned.

Add zucchini to the pan, cook for 5 minutes on medium-high heat until softened.

Clean and chop moscardini into small pieces.

Add moscardini and water to the pan with the zucchini. Cover and cook until tender.

Avoid overcooking to prevent chewiness.

Cook pasta in boiling water for around four minutes, then move to a pan.

Pour in two ladles of pasta water into the pan and cook along with the zucchini and small pieces of octopus until the pasta reaches the perfect level of tenderness, ensuring to add more water as necessary throughout the process.

The pasta has cooked in the pan along with zucchini and octopus for about six minutes and the sauce has become rich and creamy.

When liquid is absorbed and pasta is perfect, serve on plates, sprinkle on toasted pistachios and garnish with a couple of fresh basil leaves.

Buon Appetito!

Ingredients

2 medium-size zucchini approx 250 grams

500 grams moscardini

1 clove garlic

2 tbls. extra-virgin olive oil

1 tsp. peperoncino flakes

230 grams Linguine ( I used whole wheat Afeltra)

Chopped pistachios pan toasted

Fresh Basil