Ingredients

• 1 garlic clove
• peeled
• 2 spring onions
• finely chopped
• 5 prawn heads and shells
• 75ml/2½fl oz white wine
• 1 tsp tomato purée
• 1 tsp tomato ketchup
• 100ml/3½fl oz boiling water
• 125ml/4fl oz double cream
• 1 spring onion
• chopped
• 1 tomato
• chopped
• 300g/10½oz black (squid ink) spaghetti
• cooked according to packet instructions

Directions

• For the crayfish stock
• put the garlic
• spring onions
• prawn heads and shells
• white wine
• tomato purée
• ketchup and water into a medium saucepan; place on the heat and boil for eight minutes. Strain over a bowl
• reserving the stock and discarding the shells and vegetables.
• For the pasta sauce
• pour the strained stock back into the pan
• add the cream and spring onion and cook over a medium heat for two minutes. Stir in the tomato.
• To serve
• put the spaghetti into two pasta bowls and top with the sauce.