Preparation

Clean the squid: remove the heads from the sacs, remove the eyes and leave the tentacles, rinsing them. Remove the innards from the sacs and the thin gladius of cartilage. Rinse the sacs and cut into rings.
Brown the rings and tentacles for 2 minutes in a non-stick pan with a drizzle of oil. Turn off the heat and set aside.

Clean and thinly slice the courgettes. Sauté for a few minutes in a large non-stick pan together with 2 tablespoons of oil and the peeled garlic clove sliced in two. Add the DADOCREMA, stir and cook for another 2-3 minutes until the courgettes start to become tender. Season with salt, remove the garlic and set aside.

Remove the pistil from the squash blossom and the small leaves at the base of the flower. Delicately rinse under running water and divide into two or three parts.

Boil the linguine in plenty of lightly salted water. Drain when still very al dente, transfer immediately to the pan with the courgettes with the help of a skimmer and cream for a few minutes, adding a little cooking water every now and then. Towards the end add the squid, the squash blossoms and a little grated lemon zest. Complete with some chopped parsley and serve.