Steps

1. Boil the zucchini whole for 5 to 10 minutes.
   🕒 01:16
2. Wrap another zucchini in foil and bake in a preheated oven at 180°C (350°F) or in a fish grill for 10 minutes. This method enhances its sweetness compared to boiling.
   🕒 01:25
3. Make a puree using the foil-baked zucchini.
   🕒 01:55
4. Cut the boiled zucchini into quarters lengthwise, then into thick, bite-sized pieces. This cut allows you to appreciate the different textures and characteristics.
   🕒 02:01
5. Deep-fry the bite-sized zucchini pieces in oil heated to around 180°C (350°F). Fry until well-colored and slightly bitter.
   🕒 02:39
6. Add some of the pasta cooking water to the puree to achieve the desired consistency. The foil-baked zucchini's sweetness and the cooking water will create a sweet and creamy puree.
   🕒 03:06
7. Continue deep-frying the bite-sized zucchini until it's golden brown and the sizzling sound quiets down, indicating most of the moisture has evaporated.
   🕒 03:45
8. Dry-roast the sakura shrimp to bring out their aroma.
   🕒 04:06
9. Add the dry-roasted sakura shrimp to a pot.
   🕒 04:29
10. Use half of the warmed zucchini puree as the base for the sauce. Warm it gently with some pasta cooking water.
    🕒 04:52
11. Coarsely crush the black pepper, either in a pot or with a mortar and pestle. Leaving some texture will enhance its aroma.
    🕒 05:12
12. Add the dry-roasted sakura shrimp and the deep-fried zucchini to the sauce base and toss to combine.
    🕒 06:21
13. Add a small amount of pasta cooking water.
    🕒 06:44
14. Add the spaghettini, which has been boiled slightly al dente, to the pot and let it absorb the flavors of the zucchini and sakura shrimp.
    🕒 06:52
15. Season with salt to taste and add extra virgin olive oil.
    🕒 07:19
16. Adjust the sauce consistency by adding a little more pasta cooking water and finish.
    🕒 07:39
17. Plate the pasta, then generously sprinkle with black pepper and top with fresh mint.
    🕒 07:44