Step 1Drain the tomatoes, reserving the liquid. Puree tomatoes in a blender, then strain. Measure the strained puree and add back enough liquid to equal two cups. Set aside.
Step 2Heat a medium skillet and add the oil, garlic and chile flakes. Saute a few seconds.
Step 3Add the tomato puree and anchovy. Simmer over low heat for 7 to 8 minutes. Season to taste. Sprinkle with parsley before serving.
Step 1Heat the oil in a deep frying pan to 350 degrees. While the oil is heating, place the milk in a large bowl. Place the flour in another large bowl. Have all the ingredients on hand.
Step 2Dip the zucchini strips and mushrooms in milk, shaking off excess, then dredge in flour, shaking off excess. Deep-fry until crisp and golden, 2 to 3 minutes. Drain on paper towels. Season with salt and pepper.
Step 3Repeat with the shrimp, scallops and calamari, dipping in milk, dredging in flour and frying until crisp and golden, about 1 to 2 minutes. Season to taste. Serve in a paper cone or on a platter with spicy marinara sauce.