Heat the extra virgin olive oil in a wok, add the fish mixture, and cook with the lid on. Then add the lemon juice, ginger, and Taggiasca olives.
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In another pan, stew the courgettes cut lengthwise into carpaccio.
Combine the ingredients in a single pan, also adding some fresh basil and ginger.
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Meanwhile, cook the pasta in plenty of salted water.
Reserve a little of the cooking water. Drain the pasta, add the sauce and water, a drizzle of oil, and stir over high heat. Serve with a sprinkle of freshly ground pepper.
