Black Spaghetti

Black Spaghetti Pasta

Spaghetti infused with squid ink is the star of this dish inspired by Mediterranean ingredients. Squid ink is often used in Italy to dye pasta. It brings a distinctive look and taste to seafood pastas. Prawns, tomatoes, lemons and butter build the flavor base with a final kick of chili.


  • Black spaghetti
  • Prawns
  • Lemon
  • Butter
  • Evoo
  • Chili flake
  • Garlic
  • Tomatoes


  • 6 qt. Pot
  • Large sauté pan
  • Chef’s knife
  • Large metal cooking spoon or large metal spatula
  • Pasta strainer or basket
  • Garlic Press (option if you prefer to use knife
  • Metal tongs or cooking spoon



STEP 1: Place prawns in bowl and put in sink. Run cold water over prawns until thawed. When thawed, pat dry with paper towels and set aside. (Prawn must be dry to get a golden-brown sear.) Fill 6 qt. pot 2/3 of the way with water. Heat water over high heat, bring to a rolling boil. Add Kosher salt to boiling water. Water should be salty like the sea.

STEP 2: Next, seed and dice tomatoes. Slice the tomatoes vertically into four quarters. Lay quartered tomato skin-side down on cutting board. Use either a spoon or chef's knife to remove the seeds. Slice tomatoes into 1/4 inc strips lengthwise. Rotate the strips 90 degrees and slice them crosswise.

STEP 3: Juice lemon. Set aside. Mince garlic with chef's knife or push through garlic press. "Fluff pasta": loosen up noodles with fingers before cooking.

STEP 4: Heat olive oil over high heat until simmering/ Add prawns and sear until golden brown (1-2 minutes). Once golden-brown, flip prawns and sear other side. As soon as prawns are flipped, turn heat to medium low, add minced garlic and chili flake. Stir often, making sure the garlic doesn't burn.

STEP 5: Once chili flake is fragrent and garlic is golden-brown, add butter and lemon juice to taste and turn heat to low until butter is melted. Once lemon juice is fully incorporated and butter is melted, turn off heat. Add pasta to boiling water and give it a quick stir to prevent the noodles from sticking. Cook pasta 2-3 minutes or until desired al dente. Strain pasta (reserve 1/4 cup pasta water) and add noodles to the sauce. Add 1/2 of the diced tomatoes to pan and toss or stir all noodles are coated with sauce.

STEP 6: If pasta appears to be dry or it needs more sauce you may add a few tablespoons of pasta water. Add salt and pepper to taste. Transfer to pasta dish. Garnish with the remaining diced tomatoes. Take a picture of your final dish for posting and enjoy your pasta!


Cinque Terre DOC is a crisp white wine grown on the hilly slopes of the Ligurian coast of the Italian Riviera.


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