Parboil the Mazzancolle in a pot with water, then remove their shells.
Slowly heat the extra virgin olive oil with the clove of garlic and the chilli pepper in a pan over low heat, then add the zucchini already cleaned and chopped. Let cook them for at least 10 minutes, at this point add the Mazzancolle and let flavour all together for few minutes. Put the datterini tomatoes chopped in the pan, add salt to taste and let cook for other 5 minutes.
Meanwhile, cook the Squid Ink Chitarra in plenty of boiling salted water, drain the egg pasta and toss it in the pan with the mazzancolle sauce, having care to add two tablespoons of cooking water in order to making a nice creamy sauce.
Serve adding a sprinkle of chives and enjoy!