Captain’s Maccheroni

First clean the shellfish: remove the head, legs, and shell, then cut open the back and remove the intestine. Place the cleaned prawns in a bowl.

Wash the zucchini under running water, remove the ends, and cut them into evenly thick slices, not too thin.

Bring a large pot of water to a boil. Meanwhile, pour extra virgin olive oil into a nonstick pan and sauté the peeled garlic. As soon as the garlic begins to brown, add the zucchini, salt, and pepper, and sauté for a few minutes.

Then add the prawns, let them brown for a couple of minutes and then add the white wine. When the wine has evaporated, turn off the heat, remove the garlic cloves and cover the pan with a lid.

Cook the macaroni al dente in salted water, drain it, and pour it into the pan with the sauce: finish cooking and… enjoy your meal!