50 shades of gray spaghetti
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 sautĆ© the garlic and ginger with olive oil, add the langoustines and sautĆ© on both sides, then set aside. In the same skillet, dilute the coconut cream with Ā½ 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.
