Black and luxurious, squid ink spaghetti is impressive, eliciting fresh flavours of the sea

Serves: 4
Difficulty: Easy

Cooking Time: 10 Mins
Prep Time: 12 Mins

Dietary: None
Allergens: Gluten


500g Spaghetti al nero di seppia, 2 gloves of garlic, finely chopped, 1 red onion, finely chopped, ½ – 1 small red chilli, finely chopped (amount depends on heat of chilli and personal taste), 500g fresh or defrosted prawns, 50g unsalted butter, Parsley, chopped, Juice of half a lemon


01. Boil the squid ink spaghetti for 10-12 minutes in salted water. Whilst the pasta is boiling, place the chopped onions and half of the butter in a frying pan and cook on a low-medium heat until the onions soften.

02. Add the rest of the butter, chopped garlic, chilli and prawns and cook on low-medium until the prawns turn pink. Avoid burning the garlic.

03. Add the spaghetti to the frying pan and mix to combine the sauce with the spaghetti. Serve immediately with a squeeze of fresh lemon juice and a sprinkle of parsley. Season with salt and pepper to taste.