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ITALIAN RECIPE OF THE DAY

FUSILLI WITH SCAMPI AND ZUCCHINI - Pasta - Speciality from Naples

For 4-6 servings:

400g fusilli
450 g scampi
350 g zucchini
1 shallot
1 sprig of parsley
½ litre of fish stock
extra-virgin olive oil
salt pepper

Cut zucchini into julienne strips and clean the scampi carefully. Sauté the finely chopped shallot in a few spoonfuls of oil and as soon as it becomes transparent, add the zucchini and the scampi. Add salt and pepper and cook over a low heat, adding a little fish stock. Boil the fusilli in plentiful salted water and drain when al dente. Mix in the sauce, drizzle with oil and sprinkle with a handful of cho ... continue

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