Fusilli Gamberetti E Zucchine

1) Hot version
Fusilli (curly pasta): 250 g.
Gamberetti (shrimps): 150-200 g.
Zucchine (squash): 200 g. (or 1 per person).
Prezzemolo (parsley): 20 leaves.
Pomodori (tomatoes): 300 g.
Olio dUoliva (olive oil): 5-7 spoonful (soup spoon, not tea!).
Aglio (garlic): 1-2 slices (I call them slices because I use a knife).
Peperoncino (dried red chili pepper): half.
Sale e pepe (salt and pepper): as you like it.

2) Mild version
Subtract: olive oil, garlic, chili.
Add: butter, cream.

Drop 3-5 mm thick cross sections of squash (if very big cut the cross
sections longitudinally) in a frying pan with hot olive oil (regulate the
rheostat of the stove at about 500-700°C temperature) and the garlic.
Boil the tomatoes for 2 minutes and when you are sure you don't burn your fingers peel them and clean them. When the zucchine are ready (blond - not burned - and slightly crunchy outside, tender inside) add the shrimps and two minutes later the tomatoes.

In the meantime place the boiling pan (full of water!) on the stove at high temperature (1500°C). Once the water is boiling add one fistful of salt (not to much!) and drop the pasta. When most of the water coming from the vegetables in the sauce has faded (if it takes more than 15 minutes try to get rid of it with a spoon), add the chili, salt and pepper and take out the garlic, cook another two minutes and that's it.
Check the pasta after 7-8 minutes because then it is likely to be ready (Italian pasta such as Barilla or De Cecco might take about 10-12). Take it off, add the sauce and the minced parsley.

Mild version: squash are fried in butter and cream is added at the end with parsley.