Squid ink Stuzzicarelli With scampi and porcini mushrooms

Ingredients for 4 people:

400 g squid ink Stuzzicarelli
12 scampi
extra virgin olive oil
parsley
1 cuttle-fish
2 porcini mushrooms
garlic
12 courgette flowers
Preparation time: 30 minutes
Cooking time: 20 minutes

METHOD

Sauté the garlic with the oil in a large frying pan. Discard the garlic when brown. Add the cuttlefish cut into fine slices. Cook for about 10 minutes and add the mushrooms cut into thin layers with the scampi, peeled and half-incised. Toss quickly for some minutes. Meanwhile, cook the stuzzicarelli in plenty of salted boiling water, strain after a couple of minutes and put in the frying pan with the sauce together with the courgette flowers, coarsely ground. Stir the mixture gently with α wooden spoon. Sprinkle with the chopped parsley and a trickle of extra virgin olive oil and serve.