From Tuscan-based cookbook writer Tessa Kiros, a fresh pasta from her book Limoncello and Linenwater (published by Murdoch Books).

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.

Ingredients
600 g (1 lb 5 oz/about 8) small calamari (squid)
8 lovely large zucchini (courgette) flowers
5 tablespoons olive oil
6 small zucchini (courgettes)
3 garlic cloves
pinch ground chilli
3 tablespoons parsley
3 tablespoons white wine
320 g (11¼ oz) penne rigate
parmesan

Preparation
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 3 tablespoons of olive oil in a large frying pan and add the zucchini rounds and half the garlic. Season with some salt and sauté until the zucchini are cooked and golden in parts. Add the flowers and cook for just a moment. Scrape out into a bowl. Add the last 2 tablespoons of oil and the remaining garlic to the pan. When the garlic smells good, add the calamari and sauté for a minute or two. Season with the chilli and salt and pepper. Add 1 tablespoon of the parsley and the wine and cook for a couple of minutes, until the wine reduces.

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.

See more at eatlove.com.au where you can follow your favourite chefs, share their recipes and order their books.