Black Italian pasta with king prawns. Recipe: Seafood Pasta in Creamy Sauce - Shocking Black and White Spaghetti with Sea Creeps

There are so many types of pasta that it’s impossible to list them all. And everyone has their own story. Let's take spaghetti for example. They appeared in Naples, and owe their name to pieces of twine (from Italian: spago). And spaghetti, in turn, comes in several types. Our recipe is dedicated to neri - spaghetti colored with natural cuttlefish ink. Restaurant chef "Salty&Zephyr" cooked them with shrimps cream sauce.

Cooking time ≈ 20 minutes

Ingredients (for 1 serving):

Black spaghetti 90-100 gr., shrimp 4-5 pcs., cream (at least 20%) 150-200 ml, red onion ¼ pc., leek ½ pc., zucchini ½ pc., garlic 2 cloves, bell pepper½ piece, cognac or wine, Parmesan, fresh herbs, oil (olive, butter), salt, pepper

Step 1

Place the spaghetti in boiling water and cook until al dente (this is when it should be cooked a little, but in fact it is not necessary) for about 7 minutes. (If the portion is for one person, a bunch with a diameter of 1.5-2 cm is enough. Determine by eye or using a ruler - note Resto.)

Step 2

Peel 2 cloves of garlic, lightly press them with a knife, and fry in a frying pan in oil. Cut the red onion into thin strips (about a quarter of an onion is enough), add to the garlic.

Step 3

Peel 4-5 shrimp (if they are small in size, you can use more), add them to the pan with the garlic and onion and fry for several minutes.

Step 4

Add a little cognac or wine (1-2 glasses) to the frying pan. If you are not cooking alone, you can set the cognac on fire for beauty - it turns out impressive. This option is also suitable for singles. Wait until the alcohol evaporates.

Step 5

Add at least 150 ml of 20% fat cream to the shrimp, add salt and pepper, and simmer for several minutes.

Step 6

If there is fresh herbs– cut, add to cream.

Step 7

Add spaghetti to the shrimp and simmer for a few minutes.

Step 8

Take half a leek, cut into strips, and fry in another frying pan.

Step 9

Take some zucchini, cut into strips, add to the leek, fry for just a couple of minutes.

Step 10

Place spaghetti on a plate, top with shrimp, leeks and zucchini.

Step 11

Time to decorate! You can take cherry tomato halves or cut red bell pepper into strips and place on the pasta. Sprinkle grated cheese on top (Parmesan works great).

Step 12

Sit down and eat (eating, eating and eating is prohibited - only eating). Bon appétit!

Spaghetti with shrimp- this is amazing delicious dish, which according to one of the legends was invented by one Italian chef for your beloved. These days it is prepared all over the world.

Spaghetti with shrimp has been prepared for a long time and culinary experts have come up with many various recipes with the most different ingredients. The cooking process itself is extremely simple and allows you to give free rein to your imagination and, based on the recipes we offer, come up with your own from the products that you like best or are available.

Classic recipe

To prepare spaghetti with shrimp in creamy sauce you will need the following: products:

• cream (high fat content) - 300 grams;
• half a kilogram of frozen shrimp;
• several garlic cloves;
• olive or refined vegetable oil;
• fresh basil, if you can’t find it, dried will do;
• spaghetti;
• salt.

Preparation:

1. Almost any commercially available pasta can be used to prepare this dish; the choice is entirely yours. They need to be boiled to the so-called “al dente” state, i.e. Cook a little so that they are still a little firm.
2. Next, finely chop the garlic.
3. Place the frying pan on the fire and heat it properly with oil.
4. Add the garlic and fry until it releases juice and the aroma begins to release.
5. Next, remove the garlic and set the pan aside.
6. Defrost the shrimp, clean and fry in a second frying pan (preferably it has a thick bottom) until they acquire a pleasant golden hue and set aside to cool.
7. Now you need to pour the cream into a frying pan with garlic and butter, add a little salt, add a pinch of basil and simmer for low heat until the mixture begins to thicken.
8. Now add the shrimp to our mixture and simmer over low heat for a couple of minutes.
9. Next, act at your discretion, namely, you can mix it with pasta or simply pour it on top of the dish. In both the first and second cases it will turn out amazing.

As you can see, for cooking of this dish the most required simple ingredients and preparing it is not difficult at all.

Spaghetti with shrimps in cream

As in the previous recipe, this one allows the use pasta any type, but in order not to deviate from the classics, take premium spaghetti.

Ingredients:

• spaghetti;
• cream;
• shrimps;
• basil;
• garlic;
• oregano;
• thyme and other spices can be used.

Preparation:

1. The first step is to tackle the shrimp. They need to be defrosted and cleaned, then put in a colander so that excess liquid can escape. Next, cook the spaghetti.
2. Pour into a frying pan and heat vegetable oil. Chop the garlic and put it in a frying pan to fry. This is necessary for the oil to become aromatic. You need to fry until the garlic turns golden, then remove it from the pan. After this, add and fry the shrimp for a few minutes and transfer them to a plate.
3. Then pour the cream into the butter and bring to a boil over low heat. Grate the cheese and add it to the cream.
4. Add spices and salt.
5. Add the shrimp and simmer until the sauce evaporates a little and begins to thicken.
6. Cook the spaghetti and drain in a colander. The water should drain from them. Then we add them to the sauce. It’s okay if they are a little undercooked; it will be even preferable because they can be cooked directly in the sauce itself.
7. Mix carefully and remove from the stove.
8. All the pasta with shrimp in garlic and cream sauce is ready and can be served.

Bon appetit!

Pasta with seafood in creamy sauce

To prepare shrimp paste in cream cheese sauce you will need the following ingredients:

• 15 pieces peeled shrimp;
• cheese (it is advisable not to use too much cheese) fatty variety, Parmesan works well) you will need to grate it;
• sour cream, or heavy cream 1 tbsp. l;
• butter one tbsp. l.;
• sunflower or olive oil one tablespoon;
• large clove of garlic;
• a pinch of dry pepper mixture and a pinch of ground black pepper;
• salt;
• dill (quantity at your discretion);
• a pack of spaghetti or other pasta, whichever you like best.

Preparation:

1. Cook the spaghetti for about eight minutes. Place in a colander to drain the water and leave in the saucepan covered with a lid. Melt the butter in a frying pan and add the sunflower oil.
2. Divide the garlic into several parts and add it to the oil.
3. We wait for it to start releasing its aroma and put the shrimp in the frying pan.
4. Fry them with garlic for about four minutes. Then the garlic must be removed.
5. Pour sour cream or cream into the frying pan and cover with chopped dill, add the pepper mixture. Cover with a lid and simmer over low heat for about three minutes.
6. Combine the shrimp with the boiled pasta and mix thoroughly after adding salt.
7. Keep it on the fire for a couple more minutes.

The whole dish is almost ready and all that remains is to divide it into portions and sprinkle with cheese.

Shrimp with spaghetti

Ingredients:

• Spaghetti - 340 g,
• butter- 2 tbsp. l.,
• olive oil - 2 tbsp. l.,
• garlic - 4 cloves,
• shrimp - 500 g,
• salt,
• pepper,
• parsley - ½ tbsp.,
• lemon juice - ¼ tbsp,
• lemon slices - ¼ pcs.,
• red pepper flakes - ⅛ tsp.

Preparation:

1. Bring water to a boil in a saucepan. Season with salt and add a couple of drops of olive oil. Add spaghetti and cook according to package instructions.
2. Next, finely chop the garlic. Squeeze the lemon juice and cut ¼ of the lemon into quarters.
3. Then place the juice and lemon slices in a bowl.
4. Finely chop the washed parsley.
5. Add red pepper flakes and stir everything together.
6. Now, melt the butter, add the garlic and simmer for a minute.
7. Add cooked peeled shrimp, salt and pepper. Cook for about 5 minutes until the shrimp turn pink. Remove from heat.
8. After this, add parsley and lemon.
9. Drain the pasta and add to the pan with the shrimp and stir well.

Bon appetit!

Spaghetti with shrimps in creamy sauce with lemon

Recipe for spicy shrimp sauce for spaghetti, which is prepared with lemon juice and zest. Red pepper is used for spiciness; its quantity can be reduced.

Ingredients:

• 150 grams of shrimp;
• 190 grams of cream;
• 200 grams of spaghetti;
• 0.3 tsp. red pepper;
• 0.5 lemon;
• 1 tbsp. l. butter;
• a clove of garlic.

Preparation:

1. Melt a full tablespoon of butter, add chopped garlic, stir.
2. Pour juice from half a lemon over peeled shrimp. If you have time, then leave it for fifteen minutes.
3. Place the shellfish in the oil and fry over high heat for a couple of minutes.
4. Add hot pepper, sprinkle evenly, stir.
5. Pour out the cream. Let them boil and immediately turn the heat down to low. Simmer the shellfish in the sauce for a couple of minutes.
6. Rub 0.5 tsp. lemon zest, sprinkle on the dish, turn off. Be sure to cover the pan and let the sauce sit a little.
7. Cook spaghetti in boiling water. Drain the products into a colander. There is no need to rinse them, especially since running water is not used for this purpose.
8. Transfer the pasta to plates and pour over spicy sauce with shrimps.

Cheese spaghetti with shrimps in creamy sauce

In general, for spaghetti with shrimp and cream sauce, you can use any cheese, but true... Italian dish prepared with parmesan.

Ingredients:

• 170 g peeled shrimp;
• 190 ml cream;
• 40 g grated parmesan;
• 50 g soft cheese;
• 250 grams of spaghetti (dry);
• a couple of cloves of garlic;
• 3.5 tbsp. l. olive oils;
• basil or other herbs.

Preparation:

1. It is best to cook the sauce on olive oil, pour it into the frying pan. Let's heat up.
2. Peel the garlic and cut each clove in half lengthwise. Place in a frying pan and fry until golden brown so that the oil has a pleasant aroma.
3. Now you can discard the garlic.
4. Place the peeled shrimp in garlic oil, fry until almost done, but do not overheat so that the shellfish do not turn out dry.
5. Mix soft cream cheese and liquid cream, salt, pepper, add chopped basil.
6. Pour the almost finished shrimp with the creamy mixture and heat.
7. Grate the Parmesan and add to the sauce when it is almost boiling. Stir until completely dissolved and remove.
8. Pour the finished spaghetti into the frying pan with the shrimp, stir with the sauce. The dish is served immediately while it is hot. You can additionally sprinkle Parmesan cheese on top.

Spaghetti with shrimps in creamy sauce with wine

Seafood becomes incredibly aromatic if you stew it a little in wine. Here's the recipe simple sauce with onion aroma.

Ingredients:

• 50 ml wine;
• 1 tsp. Italian herbs;
• 200 g shrimp;
• a teaspoon of flour;
• a glass of cream about 15%;
• 200-250 g dry spaghetti (boil according to instructions);
• 60 grams of onion;
• 30 ml olive oil;
• 50 g parmesan.

Preparation:

1. Heat the olive oil and add the onion, cut into large rings. Fry until brown, but the onion should not burn. Carefully remove all the rings with a fork.
2. We wash the shrimp. Lightly dust the top with flour and place in onion oil, fry over high heat until lightly browned.
3. Pour in the wine. Reduce the heat, stir and evaporate the alcohol for about a minute.
4. Mix the cream and Provençal aromatic herbs, add salt and immediately add grated Parmesan.
5. Posting cream mixture into a frying pan with shrimp, stir, cover and simmer for a couple of minutes.
6. Mix the pasta and prepared sauce, distribute into portions, garnish with herbs.

Spaghetti with shrimps in cherry cream sauce

The recipe is very bright and delicious spaghetti with shrimp in creamy sauce, which definitely requires cherry tomatoes. It won't work with large tomatoes.

Ingredients:

• 160 g shrimp;
• 10 cherry tomatoes;
• a glass of cream;
• boiled spaghetti (4 servings);
• 4 tbsp. l. parmesan;
• a clove of garlic;
• four tablespoons of butter;
• any greens (basil, dill);
• spoon of flour for tomatoes.

Preparation:

1. Lightly fry the peeled shrimp in three tablespoons of olive oil.
2. Chop one clove of garlic, add to the shellfish, stir. After a few seconds, add cream.
3. Warm the sauce for a minute, add spices and two tablespoons of Parmesan. Heat until it dissolves.
4. Pour the remaining oil into another frying pan, just lightly grease the surface. Warm up.
5. Cut the cherry tomatoes in half. Sprinkle the slices with flour, you can simply dip them. Quickly place the tomatoes on hot frying pan cut side down, fry a little.
6. Place a portion on a plate first boiled spaghetti. Top with shrimp and pour cream sauce over it. Scatter the cherry halves. For brightness, you can add a few sprigs of greenery to the dish.

Spaghetti with shrimp in creamy tomato sauce

This sauce is prepared with the addition of tomatoes. Tomatoes should be ripe, fleshy, not sour. The fat content of the cream is arbitrary.

Ingredients:

• 2 large tomatoes;
• 150 ml cream;
• 120 g peeled shrimp;
• 50 g onion;
• 30 ml oil;
• 4 servings of spaghetti;
• 2 sprigs of basil.

Preparation:

1. To prepare this sauce you will need two pans. Divide the oil in half and pour. We put one on the fire and heat it up.
2. Cut the onion into small cubes and pour into one of the frying pans. We begin to fry, but do not brown. Sauté over low heat until soft.
3. Dip the tomatoes into boiling water, rinse for a minute, and remove the skin. Cut the pulp into small cubes, add to the onion, cover, and simmer for about five minutes.
4. Heat the second frying pan too, add the shrimp and fry for about two minutes.
5. Add cream and heat.
6. Add the tomato mixture and onions from the second frying pan and stir.
7. We wash the basil sprigs, chop them very finely, and add them to the sauce. At the same stage you need to add salt, add spicy to taste ground pepper. Mix everything well and bring to a boil.
8. Add the sauce to the boiled spaghetti, stir and divide into portions. For decoration we use basil, you can sprinkle the dish with Parmesan, but just a little.

Spaghetti with shrimp and broccoli in creamy sauce

You can prepare the sauce with cauliflower in a similar way, but you need to boil it for two minutes more. Broccoli florets can be taken frozen or fresh; in the first option, they are immediately put into boiling water.

Ingredients:

• 250 g broccoli florets;
• 200 g shrimp;
• 360 ml cream;
• 2-3 spoons of flour;
• 60 g grated cheese;
• a little oil;
• 4-5 servings of boiled spaghetti;
• a couple of cloves of garlic.

Preparation:

1. Place broccoli florets in boiling water and cook for three minutes. Pour into a colander and wait to cool.
2. Fry the shrimp in oil, remove from the frying pan into a bowl, and let them wait in the wings.
3. Dust broccoli florets wheat flour, you can roll it in, but then you need to shake off the excess so that it doesn’t burn.
4. Fry the inflorescences on both sides. Once they are almost ready, add chopped garlic cloves.
5. Now return the shrimp to the pan.
6. Then pour in the cream. Add spices to the sauce and add salt.
7. Let the dish simmer over low heat for about three minutes. Add half of the grated cheese.
8. As soon as the cheese has dispersed in the sauce, you can turn off the stove.
9. Place the broccoli and shrimp on the spaghetti and sprinkle the remaining cheese on top.

Spaghetti with shrimp

Ingredients:

• spaghetti - 150 grams
• shrimp – 150 grams
• cheese - 100 grams
• tomatoes - 200 grams
• lemon juice - 50 ml
• garlic - 4 cloves
• salt - to taste
• pepper - to taste

Preparation:

1. So, so that the preparation itself does not take much time, we first chop all the vegetables. So, be sure to wash the tomatoes and cut them in small pieces, maybe in cubes, or just in halves. If you have a cherry variety.
2. Then we also peel a few cloves of garlic and simply put them on a board and cut into very small pieces. You also need to prepare the cheese first. Grind it on a simple, very fine grater.
3. Pour a little vegetable oil into a saucepan with a non-stick coating. Then add the peeled shrimp.
4. Fry them for about three minutes and immediately add the tomatoes. To make the dish aromatic and appetizing, before adding the shrimp, add garlic. Stir and only then add the shrimp.
5. While the shrimp are stewing with tomatoes, boil the spaghetti. But you can boil any other pasta that you like best, or that you just have. You need to cook the spaghetti for the number of minutes indicated on the package.
6. Then put the spaghetti in the pan. Mix everything with a wooden spatula and immediately install the lid. The entire mixture should be allowed to simmer for a while and then only removed from the heat. Read more:

Black spaghetti and other black pasta, despite its slightly scary appearance, is a very interesting variety of Italian pasta! The exotic black color is achieved by adding cuttlefish ink to the dough, which gives the paste light shrimp taste, which is why it is usually combined with fish and seafood. If you are preparing black spaghetti for the first time and want not to make a mistake with the choice of sauce, I offer this very simple recipe for pasta with shrimp, garlic, lemon juice and parsley, this is a classic of Mediterranean cuisine - the taste is incomparable!

Ingredients:

• 250 g cuttlefish ink paste
• 300 g peeled shrimp in vacuum packaging
• 0.5 lemon
• small bunch of parsley (10 stalks)
• 2-3 cloves of garlic
• salt for adding salt to the water for cooking pasta
• 2 tbsp. extra virgin olive oil

Preparation:

1. Finely chop the parsley.
2. Peel the garlic and grate it on a fine grater.
3. Thaw the shrimp and drain the water.
4. Boil spaghetti in salted water until tender and drain.
5. Simmer the shrimp in olive oil for 5 minutes, they will release delicious shrimp juice, try it if the juice is salty, you don’t need to add salt.
6. Turn off the heat, add garlic, parsley, squeeze out the juice of half a lemon, mix well. The sauce is ready.
7. Add spaghetti, stir.

Bon appetit!

We take 300 grams of sea cocktail if it is frozen and in an ice glaze. Otherwise, take 200 grams.
Pour vegetable oil into a heated frying pan so that it completely covers the bottom of the frying pan, and add a piece of butter to it:

Cooking time: PT00H25M 25 min.

Approximate cost per serving: 50 rub.

5,116 ratings

Black pasta with seafood

To be honest, lately we have become a little lazy in terms of cooking, giving preference to extremely simple dishes. That is why pasta has become a regular guest on our table. After all, no matter how lazy we are, we still want the cooked food to be not only tasty but also beautiful. And in this regard, it simply has no competitors. After all, you must admit that it couldn’t be easier than boiling the pasta, adding your favorite sauce and decorating it beautifully. This is really fun for the laziest)) But I hope that in the near future we will improve and delight you with a good selection of spring recipes.
Well, today we will cook black pasta with seafood. This is a very interesting and beautiful variety of pasta, which is made with the addition of squid or cuttlefish ink. Paste color in finished form does not depend on what ink was added to the dough, the key point here is the amount of this ink. The more, the more beautiful and rich the color of the paste. This time we weren’t very lucky with the manufacturer, so we couldn’t achieve a bright black color. But this in no way spoiled our mood, we will continue to experiment in search of good brands))
Since the black paste is prepared using squid or cuttlefish ink, it is traditionally believed that seafood is ideal for making a flavor accompaniment for this dish. For cooking, we used some regular boiled large shrimp and cherry tomatoes cut in half. It looked quite appetizing, but the taste... it tasted just incredibly delicious))
And now a little secret;) In the process of cooking black pasta, quite a lot of gluten from the flour is released into the water, which then settles not very nicely on the spaghetti. On ordinary light paste this is not particularly noticeable, but on black it is very, very noticeable and can spoil it a little appearance. There are two ways to avoid this. The first way is to simply disguise it with some kind of sauce, such as a creamy or tomato-based sauce. Both go well with seafood. The second way is to rinse the paste hot water, after you have drained it in a colander. This will wash away any remaining gluten from the black paste and keep its appearance more presentable.

Ingredients:

• Black paste - 200 grams;
• Large boiled shrimp - 6 pieces;
• Cherry tomatoes - 100 grams;
• Butter - 1 tablespoon;
• Salt, pepper to taste;
• Your favorite greenery for garnish.

How to prepare black shrimp paste:

Step 1

Place a pot of water on the fire, bring it to a boil and add the black paste. This time we used regular spaghetti, but you can experiment with other types of it. Cook the pasta according to the recipe indicated on the package until al dente.

Step 2

While our pasta is cooking, we boil some water in another ladle, salt it and quickly boil the shrimp in it. 1-2 minutes of cooking time is enough. Drain the water from the ladle and lightly sprinkle the shrimp with lemon juice. This will give our dish additional flavor and sourness.

Step 3

Wash the cherry tomatoes and cut them into halves.

Step 4

Once our pasta is ready, place it in a colander, let the water drain, and then rinse it with hot water to wash off the gluten. Transfer the pasta back into the pan, add the butter and shake well so that the oil is evenly distributed and the spaghetti does not stick together.

Step 5

Now you can start decorating the dish. Place black pasta on a plate and garnish boiled shrimp and decorate with cherry tomatoes and herbs. So in just 20 minutes we prepared a simple and bright dish)) Bon appetit!

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I admit honestly: if I lived somewhere by the sea, I would give up meat completely! I love fish and seafood so much.

Lately, you often hear talk about the seasonality and locality of the products we consume. Yes, of course, whenever possible, local products should dominate our menu. Not so much because the body is accustomed to them and cannot adequately perceive “foreign”, but because only local can be as fresh as possible. But this, of course, does not mean that you need to give up “overseas” products;) Most often you have to buy all this frozen. I took fresh mussels, I had time, but there was a very high risk of getting into something not so good best product. Having encountered this problem a couple of times, I decided that it was better to limit myself to frozen mussels. Many people fear that frozen seafood may become “hard” and “rubbery” after cooking. Of course, they cannot compare with freshly caught ones. But if thawed correctly, seasoned well and cooked correctly, they can be just as satisfying. In general, I want to devote a separate post to mussels, since I cook them quite often and I already have a decent number of favorite recipes - in beer, in tomato-spicy sauce, in creamy saffron sauce, in cheese, wine... And today we’re not talking about them.

Some time ago I found myself in the Moscow restaurant "Botik Petra", specializing in "Mediterranean" cuisine. It has been recommended to me for a long time. Therefore, when the opportunity arose, I immediately visited. I returned not only with pleasant impressions, but also with a recipe for a dish I liked. Everything is as usual! Those who read me (and according to statistics, it turns out that a lot of new people come to me) know that from the restaurants I like, I try to bring not only impressions, but also fresh ideas and recipes for dishes that inspired me.

We all love Mediterranean cuisine not only for the abundance of seafood, but also for the aromatic olive oil flavored with garlic, freshly ground black pepper and lemon juice - this base is ideal for literally everything - shrimp, mussels, squid... This is the simplest and most time-tested! If there is no time to think and ask original recipes, and the seafood has already been purchased, start with this! Add fresh parsley, cherry tomatoes or concasse tomatoes and that's it! Nothing more is needed. Oh no, you can still splash dry wine(don't forget to evaporate)!

Ever since I got this crazy gadget - a pasta machine, I can't stop! Spaghetti - and this basic sauce, dressing - the basis of dinners when you need something quick, “no fuss,” but at the same time elegant. Throw in the seafood, a couple more minutes of cooking - and that’s it! Dinner - on a plate, next to it is a piece of crispy bread and a glass of wine. And now, thanks to the gadget, spaghetti can also be very different! While I’m experimenting with gluten-free versions, and I hope to please you with something soon, I suggest you don’t get lost and prepare black spaghetti with cuttlefish ink and sauce according to the recipe of the chef “Botik Petra”.

But first, I’ll introduce you to the restaurant and the dishes we tried.

The most captivating thing was the grilled seafood. Again and again I am convinced that the most best dishes seafood - the simplest, cooked traditional way, without newfangled things, crazy servings and complicated sauces.

I don’t know why, but after visiting “Botik” I remembered Cyprus with all its specialties in the form of various mini-octopuses, squid and cuttlefish, cooked in wine and deep-fried, and delicious fish. Probably because there was plenty of it all, and everything was the freshest. The fish meze left an indelible impression (I highly recommend visiting the fishing village of Latchi and trying the fish meze there).

I really liked the combination of spaghetti nero with Kamchatka crabs and tomatoes. This is the dish I decided to cook at home. Spectacular pasta! Suitable as a guest option. At the same time, it is fast and simple. And the sauce very much reminded me of the technology of lobster “Thermidor”, which I already cooked once. In fact, lobster can be substituted for crabs. In the end, things didn’t work out for me with crabs, and I decided to try cooking with what I had on hand: I had the most ordinary cocktail shrimp (these are sold in almost any store, just take them good quality, normal freezing).

The appetizers were also good: salad with tuna on rice chips and mincemeat, and also a salad with octopus - tender. Many people are afraid to try octopus for fear of rubberiness. He's good here.

The owner of the restaurant is Nebojsa Mijanovic, originally from Serbia. Therefore, the menu includes not only Mediterranean dishes, but also some Balkan specialties: Serbian meat snacks, pleskavica, bread, there is also Shopska salad, and also Serbian wine, which I tried for the first time here. Bright, memorable taste, pronounced golden color and incomparable aroma.

The interior is traditional, in a maritime style, but very cozy. Indeed, you get the feeling that you are somewhere by the sea, and not in Moscow. The restaurant has existed since 2001. And that’s a lot!

Black spaghetti with seafood
V tomato sauce with cognac

For spaghetti

• 100 gr wheat flour


• 50 g semolina flour


• 2 eggs


• 20 g cuttlefish ink

Pasta sauce (serves 2, 140 g)

• 1 clove of garlic


• 25 g shallots


• 120 g crab meat (lobster or peeled shrimp)


• 150 grams of tomatoes own juice diced


• 40 g cognac


• 40 g cream 33% (I used 25%)


• 30 g olive oil


• salt, black pepper, parsley leaves