50 shades of gray spaghetti

15 min
4 People
15 min
INGREDIENTS for 4 people

11.5 oz Barilla Spaghetti

15 medium size langoustines

1 cloves of garlic, minced

1 tbsp chopped ginger

5 tbsp extra virgin olive oil

3 tbsp squid ink

1 can coconut unsweetened cream

1 tbsp chopped chives

salt and pepper to taste


Place a pot of water to boil, cook pasta according to directions. Meanwhile, in a skillet sauté the garlic and ginger with olive oil, add the langoustines and sauté on both sides, then set aside. In the same skillet, dilute the coconut cream with ½ cup of pasta cooking water, season with salt and pepper and bring to boil. Divide in three batches and stain each with the squid ink at different gradation of color. Drain pasta, toss with the darkest sauce and some langoustines, plate and garnish with remaining sauces, chopped chives and the rest of langoustines.

Spring Summer Dairy free Dry Eggs free Long
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