Spinosini al nero di seppia con gamberi from Paulo Collavini, chef at the Prego restaurant at the Beach Rotana Hotel Abu Dhabi.

 

 

 

 

 

Ingredients
100g black Spinosini (or other fine pasta
flavoured with cuttlefish ink)
100g tiger shrimps, head on
100g tiger shrimps, peeled
30g rocket leaves
15g cherry tomato, halved
50g local tomato, chopped
50g tomato purée
10g red onion, chopped
5g garlic (or one clove), chopped
10ml olive oil
5g basil
10ml fish stock (more or less as required)

Method
Fry onion and garlic lightly in olive oil
till softened.

Add the shrimps, tomatoes and tomato puree, and enough fish stock to slacken the mixture. Cook gently for 3-4 minutes.

Take off the heat and add the rocket.

Cook the Spinosini for 5-6 minutes or until al dente.

Drain, mix in the sauce and place on the plate. Serve immediately.

This recipe serves one. It comes from Paulo Collavini, chef at the Prego restaurant at the Beach Rotana Hotel Abu Dhabi.