b'SERVES 4 TO 63 quarts water 1 pound dried pastatortiglioni, Bring the water to a boil in a large pot. Add the pasta to the boiling water rigatoni or penne rigateand cook until just tender. 4 tablespoons olive oil 1 pound small peeled shrimp Heat the olive oil in a large saut pan set on high heat until sizzling, (5060 count), preferably about 2 minutes. Add the shrimp to the pan and cook 30 to 45 seconds. rock shrimp; if using regular Take the shrimp out of the pan with a slotted spoon and set aside. shrimp, cut them into-inch piecesAdd the zucchini to the pan and cook until it begins to brown, about 1 pound zucchini, cut in 2 to 3 minutes. Add the garlic, mint, basil, parsley and red pepper flakes, -inch diceand cook 1 more minute, stirring well. 4garliccloves,finelychopped1 tablespoon chopped fresh mintPour in the wine and boil until reduced by half, about 2 minutes. Add the 1 tablespoon chopped fresh basilchicken stock, salt and pepper, and saffron or turmeric, then bring to a boil. 1 tablespoon chopped fresh Reduce the heat to medium and simmer for 5 to 7 minutes. Return the shrimp Italian parsleyto the sauce to heat through. teaspoonredpepperflakes cup dry white wineDrain the cooked pasta, add it to the sauce, and cook over medium heat for 1 cup chicken stock3 minutes, stirring constantly. Stir in the cheese and the butter; stir well untilteaspoon saltthey are incorporated into the sauce. The pasta is ready to serve.teaspoon black pepper teaspoonsaffronpowderor turmericSUGGESTED WINE PAIRING: 4 tablespoons freshly grated SAN ANGELO PINOT GRIGIOParmigiano-Reggiano cheese 1 tablespoon butterstep-by-step'