Pljukanci are a traditional Istrian and Kvarner pasta made “by hand,” without machines — a small piece of dough is rolled between the palms into a short, rustic shape. The result is tender yet pleasantly chewy, perfect for seafood sauces. If you’ve eaten at Mornar, chances are you’ve come across pljukanci with scampi at least once. They’re easy to recreate at home.

For four people: 400 g pljukanci (store-bought or homemade), 300 g cleaned scampi (or shrimp), 2 cloves of garlic, half a zucchini cut into thin strips, 10–12 cherry tomatoes, 100 ml white wine, olive oil, parsley, salt, and pepper. Cook the pasta in plenty of salted water until al dente. In a wide pan, heat olive oil and add finely chopped garlic — just until fragrant. Add the scampi, toss for a minute or two, then deglaze with white wine.

Next, add the zucchini and halved cherry tomatoes. The goal isn’t a “tomato sauce,” but a light, juicy coating for the pasta. Add the pljukanci with a bit of the cooking water (its starch naturally thickens the sauce), season with salt and pepper, toss well, then turn off the heat and finish with chopped parsley and a drizzle of good olive oil.

Common mistakes? Overcooked pasta and too much wine (the acidity takes over). If you have fresh scampi, keep the tails whole and gently press a few heads against the pan — they release a delicious, rich flavor. At Mornar, this dish is served “hot and quick,” without overthinking — try to keep that same spirit at home. Serve with a glass of crisp white wine and bread to soak up the juices. If you can get seasonal zucchini from the market, choose a smaller one — less water, more flavor. (In the restaurant, both the pasta and seafood vary depending on the day’s catch.)