In a pan fry the potatoes and zucchini cut into small cubes in two tablespoons of olive oil, salt and finish cooking. Aside in a covered pan cook the octopus until it dries out their water. Then add 5 tablespoons of oil and let cook with high heat for several minutes. After that add the finely chopped garlic, capers and keep cooking for another 3-4 minutes. Lastly add the wine, let it evaporate and salt. In salt water, cook the pasta, drain it al dente and join together with the octopus, the vegetables, parsley and finely chopped zucchini flowers. Whisk together for a few minutes and serve hot.
