Spaghetti with Squid Ink
Ingredients
For 4 people:
- 150g spaghetti
For the squid ink sauce:
- 25g squid ink
- 50g peeled tomatoes
- 1 clove garlic
- 100ml white wine
- 1g fresh chili pepper
- 10g parsley
- 30g butter
- Salt
For the saffron cream:
- 2 sachets of saffron
- 1/2 onion
- 1 potato
- Salt
- Vegetable broth or potato cooking water
- Extra virgin olive oil
For the roasted cherry tomatoes:
- 100g red and yellow cherry tomatoes
- Extra virgin olive oil
- Salt
- Pepper
- Sugar
- Fresh herbs to taste
For the prawn tartare:
- 4 large prawns
- Extra virgin olive oil
- 10g fresh mint
- Salt
Preparation
For the squid ink sauce:
- Sauté the garlic in butter, then add the tomatoes.
- Deglaze with white wine and, if needed, a bit of broth.
- Add the squid ink, chopped parsley, and chili pepper. Season with salt.
For the saffron cream:
- Boil the potato in salted water.
- Rehydrate the saffron in cold water.
- Chop and sauté the onion in extra virgin olive oil.
- Add the diced potato and sauté.
- Blend, adding the saffron and, if needed, some broth to achieve a smooth and fluid cream. Season with salt.
For the roasted cherry tomatoes:
- Wash and cut the cherry tomatoes in half.
- Place them on a baking tray, season with salt, pepper, and sugar (and herbs if desired). Roast at 180°C (350°F) for 15 minutes.
For the tartare:
- Shell and clean the prawns, then finely chop the mint.
- Marinate the prawns in extra virgin olive oil. Season with salt and flavorings. Cook the pasta al dente according to the package instructions. Drain and toss the spaghetti with the squid ink sauce. Plate and finish with the saffron cream, roasted cherry tomatoes, and the cold prawn tartare.