Visually impressive, black spaghetti is also mouth wateringly good.
Ingredients
- 200 gr black Spaghetti
- 200 gr cooked Cockles
- 1 Courgette
- 1 Onion
- 1 Bay leaf
- 2 Garlic cloves
- 100 ml of Extra Virgin Olive Oil
- 200 ml pasta cooking water
- 50 gr Samphire
- 1/2 Fennel bulb
- 1 stalk of Celery
- 2 tbsp of Creme Fraiche
- 40 gr of grated Parmesan Cheese
- 1 pinch of Salt
- Pepper
Cook the pasta in boiling salted water for the time recommended on the pack. Take out 200 ml of the cooking water and drain the rest. Reserve the pasta on the side. Peel and cut into thin slices the onions, the celery, the fennel, garlic and courgettes. Heat the olive oil. Add the onions, celery, fennel, garlic and bay leaf. Let it turn golden. Add the courgettes and stir gently. Fry until they become soft and golden. Season with salt and pepper. Add the samphire and cook for 2 minutes. Add the pasta and cockles and stir well. Add the cooking water and the creme fraiche and stir until it becomes a creamy sauce. Add the grated parmesan cheese and fold gently. Remove from the heat. Sprinkle chopped parsley, fresh oregano and some more parmesan. Serve immediately.
