Black Spaghetti with White Wine, Crayfish and Tomato Sauce

Boil prawn shells and aromatics for stock, simmer with cream and tomatoes, then serve over black squid ink spaghetti.

Dinner Quick Seafood Pasta Squid Ink

Estimated Nutrition

Calories

920.3

kcal / serving

1840.6 kcal total

Carbs

112.3g

per serving

224.5 g total

Fat

39.1g

per serving

78.2 g total

Protein

26.2g

per serving

52.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Tomato Purée

approximately 1 tsp

Tomato Ketchup

approximately 1 tsp

Dairy

125

Double Cream

GrainsCereals

300

Black Spaghetti

Squid ink pasta, cooked

Liquids

White Wine

100

Water

boiling

NutsSeeds

piece

Garlic

clove, peeled

Seafood

piece

Prawn Heads And Shells

for stock base

Vegetables

piece

Spring Onions

finely chopped

piece

Spring Onion

chopped

piece

Tomato

chopped

Method

Combine the garlic, chopped spring onions, prawn shells, 75ml white wine, tomato purée, ketchup, and 100ml water in a saucepan.

Boil the mixture for eight minutes.

Strain the liquid into a bowl and discard the solids.

Return the stock to the pan and add the 125ml cream and the remaining spring onion.

Cook over medium heat for two minutes.

Stir in the chopped tomato.

Portion the 300g of cooked spaghetti and top with the sauce.