Black spaghetti with squid, garlic, courgette ribbons, almonds and chilli pepper

30 min


30 persons




0 / 5 (0 votes)


BORGES - Espagueti con espagueti de calamar en su tinta


  • 500 g (17½ oz) black spaghetti
  • 6 tender medium-sized squid
  • 1 courgette
  • 4 cloves of garlic
  • Handful of almonds
  • 1 chilli pepper
  • Borges extra-virgin olive oil
  • Salt

Step by step

  1. Step 1

    Clean the squid, open and cut lengthways into strips as thinly as possible.
    Use a spiraliser to make some courgette ribbons.
    Boil the spaghetti in plenty of water, following the manufacturer’s instructions.

    Cook the sliced garlic and chilli pepper in a frying pan with a good dash of olive oil over a very low heat.

    When the garlic starts to change colour, add the strips of squid and cook for a couple of minutes over a medium heat. Add the courgette ribbons, toss a couples of times to cook lightly and add the freshly cooked spaghetti.

    Finish off with the chopped almonds and season with salt and pepper to taste. Give all the ingredients one last blast over the heat, remove the chilli pepper and serve.

  2. ‘- Black spaghetti not only creates an impressive colour contrast, but also adds an extra flavour. Don’t worry if you can’t find any, though, as you can easily use normal spaghetti instead.
    – If you want to add an extra dash of colour, put some carrots through the spiraliser too and add together with the courgette.
    – If you can’t find a spiraliser, simply dice the courgette and cook for a bit longer.
    – The combination of seafood, pasta and vegetables makes a great meal in one. Serve with a fresh cheese salad on the side for a highly nutritious meal.

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