Black spaghetti with white wine, crayfish and tomato sauce



For the crayfish stock

For the pasta sauce

To serve

  • 300g/10½oz black (squid ink) spaghetti, cooked according to packet instructions


  1. 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.

  2. 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.

  3. To serve, put the spaghetti into two pasta bowls and top with the sauce.