For Zucchinis: Slice the zucchinis into long ribbons with a sharp knife. Then cut the ribbons lengthwise into thin strips. Put them into a large colander set in the sink and toss with kosher salt. Allow to drain for 30 minutes, then rinse well and pat dry with the paper towel. Set aside.
Cook pasta in a large pot of boiling salted water, stirring occasionally until al dente. Drain and reserve ½ cup of pasta cooking liquid.
For the Pesto: Pulse pine nuts in a food processor until smooth. Add basil, parsley, and Parmesan; process until smooth. Then gradually pour in the olive oil until well emulsified. Add a squeeze of lemon. Season pesto with salt and pepper to taste.
Rock shrimp: Season the shrimp with salt and freshly ground black pepper. Then steam or sear it quickly for 2 minutes, season with sea salt. Transfer to a bowl and set aside.
Calamari: Cut calamari bodies into very thin rings. Heat a medium-size pan, add some olive oil and sear the rings and tentacles for about 5 minutes. Season with salt and black pepper.
To assemble, toss linguine and zucchini strips together in a large bowl, then add pesto (add the amount to your taste) and some pasta liquid if needed until saucy. Add the rock shrimp, calamari rings and tentacles, toss to combine. Taste and adjust the seasoning. Pile onto plates, sprinkle with toasted pine nuts, serve garnished with a few bail leaves and finely grated Parmesan on a side.
