So, I have to invent every day a sauce for them. Fortunatly, I can alternate with rice so I have some "risotto" recipes also. Let's start with the spaghetti:
SPAGHETTI E GAMBERETTI (SHRIMPS) (4 persons)
400 gr spaghetti
300 gr. small shrimps
2 small zucchini
2 small tomatos
fennel seeds grinded (optional)
Chop the onions, cut the zucchini in thin rounds, wash and dry the shrimps. In a medium skillet, put a small quantity of olive oil and saute the onions until wilted but not brown. Add the zucchini rounds, and cook for 2 or 3 minutes before adding the shrimps; cut the tomatos in small cubes and toss them without let them cook, at the end add salt always tossing. Meanwhile, cook the spaghetti and when the pasta is done, drain it and pour into the skillet, add the lemon zest and the fennel seeds grinded, tossing it until it get blended with all the ingredients.
Put on a plate, sprinkle with parsley and olive oil. BUON APPETITO!
NOTE: I use "wild fennel flower's powder" instead of fennel seeds; but I don't know if there is easy to find everywhere.
The longer the minutes required to cook, the better the pasta.
Instead of shrimps you can use fish like tub gurnard, or sole.
The pasta must be well drained, otherwise it will get overcooked.