Cortecce with shrimps and baby marrows

Tempo 10'  


(for 4 people)
– 500 g of Cortecce OroGiallo
– 3 baby marrows
– 250 of shelled shrimps
– 1 clove of garlic
– 1 little bundle of parsley
– 4 spoons of extra-virgin olive oil
– salt and pepper just enough


Wash the baby marrows and cut them in little pieces. In a large pan brown the clove of garlic and take it away then toss them and add salt ; let cook on a medium flame for about 10 minutes then add the shrimps and let cook for other 5 minutes. Chop the parsley and add it to the compound, add the pepper and adjust the salt. Boil the cortecce in abundant salted water and drain them firm. Put them into the pan of the condiment and let them flavour. If necessary add just a little of the pasta cooking water.