Black spaghetti with shrimp
You can buy black spaghetti ready-made, but you can also make it yourself. How? With squid ink! It is often available in powdered form at Italian specialty stores. Mix 5 grams of squid ink with 2 tablespoons of white wine and add it to your pasta dough or sauce for about 400 grams of pasta. Ready for an impressive plate of pasta al nero?
Of course, you can also use regular spaghetti!
Place a pot of water with a bit of salt on the stove and bring it to a boil. Add the pasta and cook it al dente according to the instructions on the package.
Pour the white wine into a small bowl, add the saffron threads, and let them soak for 20 minutes.
Meanwhile, heat a splash of sunflower oil over high heat, add the shrimp, and cook them for 1 minute. Remove the shrimp from the pan (do not clean the pan yet) and set them aside for now.
For the sauce, add a splash of olive oil to the frying pan and heat over medium heat. Once the oil is hot, add the chopped garlic, shallot slices, and chili pepper rings. Sauté for about 2 minutes until the shallot turns translucent.
Add the saffron threads along with the white wine and let the sauce reduce by about half. Then, add the cherry tomatoes and samphire, and heat them for 2 minutes.
Add the tablespoons of fish broth and let it heat for a few minutes until the sauce gently simmers.
Drain the spaghetti in a colander, then add it along with the shrimp to the sauce and gently toss everything together. Season with salt and pepper to taste.
Spoon the pasta and shrimp onto plates and sprinkle the spring onion on top. Drizzle some olive oil over the dish or serve it on the side so everyone can add it to taste.