For cooking pasta: Bring the water to boil with the salt. Drop the pasta only when the water boils a lot, stirring constantly and cook until al dente. See cooking time indicated on packaging. For the cuttlefishes: Once carefully cleaned, cut the cuttlefishes into julienne strips, removing the ink pocket and the cartilage from each one. Marinate them with oil, fresh oregano, salt and pepper for about 10 minutes. For cooking salsa: Wash zucchini and cut them into thin rounds. Brown in a pan the chopped shallot, and after that add zucchini and zucchini flowers. Let it dry for a few minutes, add the pasta when it is al dente and cook all together for a few minutes adding water used to cook it. In the end add the lightly marinated cuttlefishes. Serve it with frayed zucchini flowers. Sprinkle the dish with raw oil.
