Maltagliati with Shrimp and Zucchini

Method

1. Bring salted water to a boil for the pasta.
2. Slice zucchini and cook in a pan with garlic and mint until slightly charred.
3. Wrap the zucchini in a cloth to dry, then season with raspberry vinegar, salt, and pepper; let marinate.
4. Cut the tagliatelle into irregular pieces to make maltagliati.
5. In a pan, heat a drizzle of oil with rosemary and chili pepper, then add shrimp and sear. Season with salt. Remove shrimp and cut into pieces.
6. Add more oil and oregano or dried wild fennel to the shrimp; let marinate.
7. Cook the maltagliati in the boiling water.
8. Reserve some pasta water and add it to a pan with oil and parsley.
9. Add the shrimp and then the maltagliati to the pan; toss together.
10. Grate pecorino cheese over the top.
11. Plate: arrange the maltagliati, top with the marinated zucchini, more grated pecorino, a bit of green (parsley), and a drizzle of olive oil.