Arrange a bed of spaghetti on each plate and garnish with prawns, crab stick bits and pine nuts.
SPAGHETTI WITH CUTTLEFISH INK
- 250gr black spaghetti
- 6 o 8 whole shrimps or prawns
- 3 whole bulbs of garlic
- 6 crab sticks
- Borges Character Oil
- Fish stock
- Borges Pine Nuts
Step by step
Boil spaghetti “al dente” in fish stock for 5-8 minutes. In a pan, lightly fry 3 peeled bulbs of garlic, prawns and diced crab sticks with a bit of salt and pepper.
Once the spaghetti is cooked, set aside a glass of stock and drain the pasta. Add the spaghetti to the pan. Drizzle with Borges oil and pour in the stock. Stir fry fro a couple of minutes and the spaghetti is ready to serve!