Black spaghetti with white wine, crayfish and tomato sauce
For the crayfish stock
- 1 garlic clove, peeled
- 2 spring onions, finely chopped
- 5 prawn heads and shells
- 75ml/2½fl oz white wine
- 1 tsp tomato purée
- 1 tsp tomato ketchup
- 100ml/3½fl oz boiling water
For the pasta sauce
- 300g/10½oz black (squid ink) spaghetti, cooked according to packet instructions
For the crayfish stock, put the garlic, spring onions, prawn heads and shells, white wine, tomato purée, ketchup and water into a medium saucepan; place on the heat and boil for eight minutes. Strain over a bowl, reserving the stock and discarding the shells and vegetables.
For the pasta sauce, pour the strained stock back into the pan, add the cream and spring onion and cook over a medium heat for two minutes. Stir in the tomato.
To serve, put the spaghetti into two pasta bowls and top with the sauce.