Chop the cloves and leave them to fry in a pan with oil and minced red peppers.
Once bronze, remove the garlic and fry the zucchinis in the same pan.
When ready, dry them and keep them warm.
Cook the FRAMORE radiatori in boiling water and add salt. To get an “al dente” texture, remember to drain the pasta just a couple of minutes before the cooking time indicated on the package.
Once ready, drain the pasta and pour it into the pan, pour the zucchinis and stir.