Black spaghetti with white wine, crayfish and tomato sauce Recipe

Black spaghetti with white wine, crayfish and tomato sauce Recipe

  • 1 garlic clove, peeled
  • 2 spring onions, finely chopped
  • 5 prawn heads and shells
  • 75ml/2½fl oz white wine
  • 1 tsp tomato purée
  • 1 tsp tomato ketchup
  • 100ml/3½fl oz boiling water
  • 125ml/4fl oz double cream
  • 1 spring onion, chopped
  • 1 tomato, chopped
  • 300g/10½oz black (squid ink) spaghetti, cooked according to packet instructions
  1. For the crayfish stock, put the garlic, spring onions, prawn heads and shells, white wine, tomato purée, ketchup and water into a medium saucepan; place on the heat and boil for eight minutes. Strain over a bowl, reserving the stock and discarding the shells and vegetables.
  2. For the pasta sauce, pour the strained stock back into the pan, add the cream and spring onion and cook over a medium heat for two minutes. Stir in the tomato.
  3. To serve, put the spaghetti into two pasta bowls and top with the sauce.
Recipe of the Day|