After to have well washed and clean in order the zucchine, to cut them strisce and cleaning up therefore the gambero tails, separating them from the shell.

Successively to prepare trito of onion and scalogno, to make to soffriggere in way adapted in a frying pan till to make to imbiondire it.

To join the zucchine to the prepared one and to leave to rosolare.

To add therefore two water spoons and to continue the baking for five minuteren.

To put in tegame also the gamberi and to irrorare all with of the wine white man.

To salt, to pepare and to continue for others three minuteren.

Meantime the fusilli can be cooked in salata water, abundant.