This is a meeting between zucchine and, from the sea, gamberi.
You have to cut zucchine as very thin full rings and fry them very smooth using olive oil. Stop frying when they are almost well fried.
In a pot with water boiling, only for two minutes, put gamberi.
DO NOT miss that water. When gamberi are not hot, clean them: no head, no tail.
Use that water as it were the milk to make besciamella. Really ! You have to make a sort of besciamella using that water obtained by the bath of gamberi as it were milk.
Well. In a very large pot, you mix the besciamella so gained, with the fried zucchine and, after good mix, you add gamberi and further mix: without fire.
At the same moments you are cooking scialatielli. You dry them very "al dente" and put them in the large pot where there are zucchine with besciamella and gamberi.
With a slow fire you mix by wood spon for two minutes.
Turn off, put in the plates and go on the table !!!
Delicious. I'd suggest Lacrimarosa by Mastroberardino, cold but not so much.
Buon appetito.