Peel the zucchini, but don't throw away the skins—cut them into pieces.

In a skillet, add the shallot, the potato sliced thin, the zucchini flesh, a drizzle of olive oil, a little water, and a pinch of salt. Cover and cook over low heat.

Blanch the zucchini skins in a small pot of salted water for a few seconds, then transfer them to ice water.

Place the zucchini flesh, potato, shallot, and their juices in a container for an immersion blender. Blend until creamy.

Add the zucchini skins and a drizzle of olive oil, then blend again until smooth and creamy.

Slice the calamari into thin strips and season with olive oil, pepper, and salt.

In a skillet (the same one you'll use for the pasta), add olive oil and a clove of garlic. Heat the pan and let the garlic infuse the oil. Remove the garlic, add the calamari, and sear over high heat for one minute. Do not cook longer or they will become tough.

Transfer the calamari to a plate and cover with plastic wrap, leaving their juices in the pan.

Leave the pan on the heat empty so it dries out and forms a light crust—this will make a difference later.

Cook the pasta in boiling salted water. When there are about 4–5 minutes left, transfer the pasta to the skillet. Continue cooking, adding a little pasta water at a time and stirring the pasta as you would for risotto. With 2 minutes left, add a drizzle of olive oil, chopped oregano leaves, and a generous grind of black pepper. Keep adding pasta water a little at a time and stir constantly (this helps the pasta release starch and become creamy).

Finish in the skillet and plate by spreading a layer of zucchini cream, then the pasta, then the calamari with their juices.