Black squid ink spaghetti – 500g
Olive oil – q.b.
Cherry tomatoes – 250g
Garlic – 5 or more cloves
Lemon juice and zest – 1 lemon
Shrimp or prawns – 350g
Basil/ Parsley – q.b. chopped
Carrots (optional) – 2 medium sliced
Celery (optional) – 1 stick
Onions (optional) – ½ chopped

Cooking steps


  1. Remove shells and heads from prawns, reserving meat. Leave tails on.
  2. Heat oil in a large pan over medium heat. Add shells and heads and cook for 10 minutes until deep red brown.
  3. Add  garlic cloves with skin and aromatic herbs. Saute for 5 minutes or until brown, then pour rose wine to refresh the pan. Optional: add also chopped onions, chopped carrots, sliced leek and celery.
  4. Add a bit of water (don’t even cover the ingredients) and let it simmer for 30 minutes. Add more water if needed.
  5. Remove from heat and strain through a fine sieve.
  6. Bring sauce back to the boil, stir and simmer for 5 minutes until is reduced, creamer and flavours are good.
  7. While bisque is reducing, fry in a hot pan with olive oil the prawns and cook 1 minute each side, until center is still slightly rare.


Place the tomatoes in an oven tray covered with vegetable paper. Drizzle the tomatoes with olive oil, minced and thyme, or other herb, and put them in the oven at 200 ºC for 15 minutes or more until blistered and roasted.


  1. Boil water in a pan, add salt and cook the pasta.
  2. With pasta still uncooked (half the time to be al dente) drain and reserve 1 cup of cooked water.
  3. Add bisque sauce without prawns into the pasta. Mix well until pasta is cooked. If mixture is too thick, add a little of the cooking water to loosen.
  4. Serve immediately along with tomatoes, prawns and basil.

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