We love the jet black of this beautiful squid ink spaghetti as the perfect backdrop to seared tender asparagus and fiery chilli. It is simple and quick to make and tastes delicious.
200g squid ink spaghetti (available at most delis and good supermarkets)
1 bunch of mini asparagus
1 clove of garlic, minced
1 teaspoon of dried chilli flakes
Shaved Parmesan cheese (to serve)
Crime fraiche (to serve)
Flat leaf parsley leaves (to serve)
Cook spaghetti according to packet instructions, drain, toss in olive oil and set aside. Lightly fry minced garlic in olive oil until translucent (not brown), add asparagus spears and sear until slightly golden and cooked through. Season with salt and pepper. Plate spaghetti and top with asparagus, drizzle with lemon juice, add shavings of Parmesan cheese, a dollop of crime fraiche, chilli and parsley. Enjoy!