Preparation of Squid Ink Spaghetti with Shrimp

• Prepare the Squid Ink Spaghetti starting with the shrimp, so wash them well.

• If you decide to leave the head on half of the shrimp as we did, detach the legs, leaving the tail as well.

• With a small knife, make an incision under the head along the back of each shrimp, and with the help of a toothpick, remove the intestine.

  Pull it gently so it doesn’t break. Rinse them gently again under running water and dry them.

• If you decide to remove the head as well, just take the head with two fingers and with the other hand hold the shrimp, with a quick and firm motion pull off the head.

• In a large pan with high sides, melt the butter and then sauté the shrimp for 3 minutes, deglaze with white wine.

  Let the wine evaporate over high heat, season with salt, and set aside.

• Place a pot with lightly salted water on the stove to cook the spaghetti, and meanwhile, prepare the squid ink.

• Finely chop an onion and fry it with some extra virgin olive oil until it becomes transparent along with the chopped anchovy fillets.

  When the anchovy fillets have disintegrated, add the squid ink, let it flavor, and keep warm.

• Cook the pasta for half the time indicated on the package and then drain it into the pan with the squid ink along with 2 ladles of cooking water.

• Add the shrimp with the liquid left in the pan and finish cooking the squid ink spaghetti by tossing everything together.

• Adjust the amount of water as needed to have the spaghetti al dente and everything well mixed and flavored.

  

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