Calamarata with Swordfish, Squid and Zucchini Flowers

Method

1. Add a drizzle of extra virgin olive oil to a pan and sauté a crushed garlic clove.
2. Once the garlic is lightly browned, remove it and add the squid. Sauté for a couple of minutes.
3. Add the swordfish and deglaze with white wine.
4. Add the yellow and red cherry tomatoes along with some pasta cooking water.
5. When the tomatoes have softened, turn off the heat and cook the pasta separately.
6. A couple of minutes before the pasta is fully cooked, drain it and finish cooking in the sauce. Add more pasta water if the sauce becomes dry.
7. Shortly before the end of cooking, add the zucchini flowers.
8. Then add the cooked swordfish and squid (that were set aside).
9. Add fresh basil, torn by hand.
10. Finish with a drizzle of raw extra virgin olive oil, toss well, and plate.