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Lumaconi with scorpion fish and courgette flowers

Cook Time


Ingredients for 4 people

400 grams lumaconi Di Martino (large pasta shells)

400 grams scorpion fish
200 grams courgette flowers

100  grams cherry tomatoes

1 clove garlic

1 glass white wine

Chopped at leaf parsley

1 dl extra virgin olive oil

Add Pepper and salt to taste


Step 1:

Fillet the fish and cut into pieces. Clean the courgette flowers and set aside. In a pan, sauté the clove of garlic in oil until golden and then remove.

Step 2:

Add the sh and sauté. Add the wine and reduce, then the cherry tomatoes and courgette flowers.

Step 3:

Cook for around 5 minutes, add salt and pepper. Cook the pasta, drain al dente, add to the sauce and toss together. Sprinkle with parsley and serve piping hot.

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