Choose a seafood which matches the season and your tastes. For minimal fishiness, try 2 pounds of cleaned calamari. For a fishier (and more flavorful) dish try a mixture of small bay scallops, peeled shrimp (with tails on) and calamari, totaling 2 pounds. You can even use chunks of fish; steak fishes such as tuna work best, but this dish is also good with sole. Clean all seafood and cut to bite-sized pieces.
Heat the olive oil in a large saucepan on medium heat. Lightly fry the chile flakes, garlic, and tarragon in olive oil for 3-5 minutes or until garlic is golden brown. Add seafood and cook for another 3-5 minutes. Add wine and bring to a boil. Add zucchini, tomatoes, salt and pepper. Cover and cook for 30 minutes or more, stirring occasionally. Dish is ready when tomatoes have lost their firmness and have blended into the olive oil and wine sauce.
Unfortunately, this is not a dish where you can easily shave a few calories by reducing the amount of olive oil. The signature taste comes from a delicate balance between the olive oil and the tomatoes, and cutting back the olive oil results in a disappointing dish.
This dish favors crostini as an accompaniment -- they are a natural combination.