Cavatelli 'arcades'

Preparation:

Preparation: Remove the hard part of the stem and the filaments of the flower from the courgette flowers, wash them and sauté them in olive oil with a clove of garlic (which should then be eliminated). Clean the mussels and open them in the usual way, shell them and keep the fruit in the liquid they have returned. Sauté the washed and halved cherry tomatoes in a pan with the olive oil and a clove of garlic (which should then be eliminated). Brown a clove of minced garlic in olive oil, pour the cooking liquid from the mussels, reduce by about half, add the cavatelli cooked in salted water and the dente, season and gradually add the tomatoes, the flowers pumpkin, mussels, basil and grated Parmesan. Stir everything well and serve.