I found a packet of black spaghetti in my excellent local farm shop, and I pounced upon it with great enthusiasm. Black pasta is dyed with squid ink which gives it a very faint fishy flavour, an ideal and dramatic complement to a fish sauce.
I wanted to use crayfish for this recipe but there was none to be found, nor lobster neither, which would have been a lovely treat, so I settled for king prawns instead which is still a treat.
This dish needs to be served really freshly cooked so that nothing goes soggy, so prepare the ingredients before you start cooking.
SEAFOOD IN DILL CREAM SAUCE WITH BLACK SPAGHETTI
1 x large pan for the spaghetti
1 x medium pan for the sauce
1 x small pan for the courgettes
8-10oz / 240-300g Black Spaghetti
2oz / 60g Butter
1 x small onion – finely chopped
2 cloves garlic – finely chopped
2 small Courgettes – cut into fine Julienne strips (skin on for colour and texture)
4 floz / 125ml White wine
4floz / 125ml Cream
3 ½ oz/ 100g Cream Cheese
½ tablespoon fresh Dill – finely chopped
4-6oz / 120-180g Prawns / crayfish / lobster – cooked
Cook the spaghetti as per instructions – probably about ten minutes
Melt the butter in the small pan
Add the courgettes and cook briefly until just cooked through.
Drain the butter off into the medium saucepan and keep the courgettes warm
Add the onion and garlic and cook on a medium heat until just soft
Add the wine and cook on a high heat to reduce down just slightly
Add the cream and whisk for one minute
Add the cream cheese and dill and whisk for one minute
Add the shellfish and courgettes and cook until everything is hot
Season to taste and serve on top of the hot, black spaghetti