Chop the onion, garlic, anchovies and sauté together with the pancetta on low heat until browned. Meanwhile dice the courgettes and slice the calamari and toss for a few minutes on high heat. Once calamari are nearly cooked add the cream and mint  simmering for a few minutes, add the boiled al dente pasta and toss for a few more minutes on low heat.

Serves 2

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