Spring oricchiette with rapini and shiitakes

Cook orecchiette according to manufacturers instructions and set aside. Blanch rapini for one minute in boiling pasta liquid then saute it, garlic, and rep pepper in heavy skillet over medium high heat with one tablespoon oil for 3 to 4 minutes and remove from skillet. Dry skillet and cook mushrooms for about 5 minutes or until beginning to brown. Dredge zucchini strings shaking excess flour off. Heat canola oil in cast iron skillet until it reaches 350 degrees and drop zucchini strings in stirring frequently for 2 minutes to keep them from becoming a zucchini ball. Place on paper towels or newspaper and sprinkle on kosher salt. Combine oil, butter, a splash of pasta water, and anchovy paste well and toss with pasta and veggies. Taste and add salt and pepper to taste, about 1 1/2 tablespoons of salt and nearly a tablespoon of red pepper flakes. Top with zucchini strings and enjoy with a nice zinfandel.