Cut the courgettes very thinly lengthwise using a potato peeler.
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In a non-stick pan, I recommend a wok-type, heat the extra virgin olive oil, add the calamari, black olives, and ginger and cook.
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In another pan, cook the zucchini with oil, salt, and pepper. Meanwhile, cook the pasta in salted water until al dente.
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Once the calamari is cooked, add the courgettes, pine nuts, a ladle of the cooking water and the pasta to the same pan, stirring with a drizzle of oil. Serve.
