Squid Ink Spaghetti with Shrimp Sauce can be considered a luxurious recycling recipe, as I call it, since it uses the leftovers of a not-so-cheap crustacean, the heads. I assure you that despite using a less noble part, the sauce retains all the aroma and taste of the sea.

Difficulty: Easy
Cost: Medium
Preparation time: 20 Minutes
Cooking time: 1 Hour
Portions: 4 people
Cuisine: Italian

Ingredients

40 Shrimp (heads)
300 g Squid Ink (spaghetti)
3 cups Tomato Sauce
1 clove Garlic
to taste Parsley
to taste Olive oil
2 teaspoons Coarse salt
2 pinches Fine salt

Preparation

Place a little olive oil and the garlic clove in a large pan, add the shrimp heads and sauté over medium heat for a few minutes, turning them occasionally.
At this point, pour the tomato sauce into the pan, stir, adjust with salt and pepper, add the chopped parsley, cover with the lid, and cook for about an hour.
At this point, remove the shrimp heads, trying to drain the inner part, which usually still contains some pulp.
Put plenty of water in a pot, as soon as it boils add the coarse salt, immediately followed by the pasta.
Drain it al dente with a spaghetti ladle and put it directly into the pan with the sauce.
Sauté for a few minutes and serve hot.