400 g calamarata pasta

500 g calamari, cleaned and sliced into rings

1 garlic clove

1 zucchini, diced

1 lemon (zest only)

4 tbsp tuna bottarga, grated

Extra virgin olive oil, as needed

Salt, to taste

Black pepper, to taste

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Clean the calamari by removing the cartilage, innards, beak, and outer skin. Rinse thoroughly and pat dry. Cut the bodies into rings.
In a large pan, heat olive oil with a whole garlic clove over medium heat. Add calamari and cook quickly until lightly browned and just opaque. Remove and set aside.
In the same pan, add the diced zucchini and sauté until golden and tender, absorbing the calamari’s flavor. Remove the garlic clove.
Meanwhile, cook the calamarata pasta in salted boiling water until al dente. Reserve a small cup of pasta water.
Transfer the drained pasta to the pan with zucchini. Add the cooked calamari and toss over high heat for 1–2 minutes, adding a splash of pasta water if needed.
Grate lemon zest and add freshly ground pepper for brightness.
Serve hot, finishing each plate with a generous spoonful of grated tuna bottarga on top.

Cook calamari briefly to keep it tender — overcooking makes it chewy.

For extra depth, add a pinch of red pepper flakes when sautéing the garlic.

Substitute cherry tomatoes for zucchini for a sweeter variation.

Top with freshly chopped parsley for color and freshness.

Bottarga should be added just before serving for best flavor.