Pasta con Seppioline e Zucchine alla Julienne (Zucchini and Calamari Pasta)

Bring a large pot of lightly salted water to a boil. Cook orecchiette in the boiling water until tender yet firm to the bite 3 to 6 minutes. Drain reserving 1 cup cooking water.

Heat olive oil in a saucepan over medium heat. Cook shallot in the hot oil until soft about 5 minutes. Stir in squid; cook until coated with oil about 2 minutes. Pour in wine; simmer until reduced by half about 3 minutes.

Stir tomatoes and zucchini into the saucepan; season with salt. Cook until softened slightly 5 to 8 minutes.

Stir orecchiette into the saucepan. Cook until coated with tomato and zucchini mixture adding reserved cooking water a little at a time to make a moist sauce 2 to 3 minutes. Garnish with parsley and black pepper.