1 In a saucepan pour 4.25 qt (4 liters) of water, salt it, bring to a boil with a tea ball or where you will have installed a bay leaf and a pinch of thyme flower.
2 Pour your pasta, cook for 11 minutes at a gentle boil.
3 Meanwhile in a pan pour 1 spoon of olive oil, when it is hot pour your zucchini julienne salt and pepper for 2 minutes of cooking without burning, then add the peppers, olives and capers, add a little Espelette powder taste it then set aside covered because we will only add the garlic at the last moment.
4 In another pan place a knob of butter with a splash of olive oil, sauté your chanterelles for 3 minutes salt and pepper then turn off your heat, and cover.
5 Drain your pasta, then stand them upright on a baking sheet pour a splash of olive oil over them, reheat your chanterelles by adding a small touch of garlic and chives then place them in the center of each ring and keep warm in an oven heated to 100° (th3+)
Here we are almost at the end
When your guests are at the table reheat your filling (zucchini etc) then add the rest of your garlic to it, on 4 hot plates arrange your calamarata place your filling with taste then by touches finish around with a few drops of balsamic cream and tomato coulis.
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