Lumaconi with scorpion fish and courgette flowers
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
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.
Add the sh and sauté. Add the wine and reduce, then the cherry tomatoes and courgette flowers.
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.