Black spaghetti with shrimp, crab and bottarga
Squid-ink spaghetti with shrimp, crab and grated bottarga.
Active time20 min
Cooking15 min
Total30 min
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Ingredients
- 10 g fresh parsley
- 450 g peeled raw shrimp
- 240 ml water
- 90 ml olive oil
- ≈ ¼ tsp ground black pepper
- 1 g fine salt
- 450 g dried spaghetti
- 150 g cooked crab meat
- 75 ml food-grade cuttlefish ink
- 20 g bottarga
Preparation
Cook spaghetti for 2 minutes less than the pack time. Reserve 240 ml cooking water and drain. Halve shrimp lengthways. Wash and chop parsley. Peel and grate bottarga.
10 g fresh parsley450 g peeled raw shrimp240 ml water450 g dried spaghetti20 g bottarga- saucepan
- colander
- knife
- chopping board
- grater
Heat 45 ml oil in a large frying pan. Add shrimp, salt and pepper and cook until opaque. Dilute ink with 120 ml cooking water and add to the pan. Bring to a simmer. In another pan, gently warm crab with the remaining 45 ml oil and parsley.
90 ml olive oil≈ ¼ tsp ground black pepper1 g fine salt150 g cooked crab meat75 ml food-grade cuttlefish ink- frying pan
- spoon
Add pasta and the remaining 120 ml cooking water to the ink sauce. Toss over high heat for about 2 minutes until cooked and coated. Off the heat, top with crab and bottarga.
- frying pan
- spoon
Allergens
- Crustaceans
- Gluten
Composition to check for: Celery, Eggs, Fish, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration