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Spaghetti Nero with Aquna Gold


Spaghetti Nero with Aquna Gold Caviar

Indulge in the deep flavours of the sea with our exquisite Spaghetti Nero, bathed in a buttery squid ink sauce, upgrade your next pasta night with an additional touch of luxury and Aquna Gold Caviar, with every sumptuous bite.
Course Main Course


  • 500g SIMON JOHNSON Organic Spaghetti 
  • 125g Le Conquerant Butter Unsalted
  • 1 eschalot, diced
  • 16g Nortindal Squid Ink, 4 x sachets
  • 1kg Clams

To Serve

  • 50g Aquna Gold Murray Cod Caviar
  • chopped chives, garnish


  • Prepare pasta according to instructions, cook until al dente and set aside.
  • Heat butter in a large pan, over a moderate heat. Once butter begins to froth, add the eschalot and sauté until golden.
  • Add clams to the butter, gently simmer over a moderate heat until all the shells open.
  • Remove pan from heat and stir squid ink sachets through the butter mixture until combined. Remove clams to a separate bowl and set aside.
  • Add spaghetti to the pan of squid ink & butter, mix well to combine the sauce with the spaghetti.
  • Serve pasta with clams and garnish with Aquna Gold Caviar and chopped chives.
Keyword Caviar, Seafood, Spaghetti, Squid Ink


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