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 chopped parsley.