This dish is quite a talking point when I serve it - the contrast of the inky black pasta and the pale white of the delicate smoked halibut is wonderful and the flavours are out of this world! Beware - it is very rich, so a little goes a long way and this is very good served as a starter. Black pasta gets its unique colour and sea-fresh flavour from squid ink!
- 200ml (7 fl oz) double cream
- 1 small onion, very finely chopped
- 200g (7 oz) smoked halibut or smoked Loch Etive trout, shredded
- 250g (9 oz) dried black spaghetti
- ½ red pepper, finely diced
- chopped fresh chives or parsley
- salt and freshly ground black pepper
- 4 heaped teaspoons trout roe (optional garnish)
- Pour the cream into a shallow saucepan and add the onion and halibut and plenty of black pepper. Bring the contents of the pan to just below simmering point, then remove the pan from the heat. Set aside to infuse for 5 - 10 minutes while you cook the spaghetti. Cook the spaghetti in boiling salted water until al dente according to the manufacturer's instructions. Drain well and arrange in a warm serving dish. Reheat the halibut and cream (but do not allow to boil) and pour over the spaghetti. Scatter with the diced red pepper, parsley or chives.
- Top with spoonfuls of trout roe for a treat and serve immediately with hot ciabatta bread.