Pulire, tagliare a cubetti la zucca e bollire in acqua salata. Frullare ed equilibrare il sale. Tagliare alla julienne il peperoncino piccante. Cuocere la pasta in abbondante acqua salata, scolare al dente. Saltare gli spaghetti in padella con aglio e olio Evo a fiamma vivace. Creare un fondo di zucca nel piatto, adagiare la pasta e guarnire con il peperoncino piccante.
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