Spaghetti Al Nero Recipe

Bring 4 liters of water to a rolling boil in a large pot. Add 2 tablespoons kosher salt. Add the black spaghetti and cook until just shy of al dente (follow package for timing, usually 8–10 minutes); reserve 1 cup (240 ml) of the pasta cooking water, then drain the pasta and set aside.

Prepare and Season Shrimp

Pat shrimp dry with paper towels. Season with 1/4 teaspoon of the sea salt and 1/4 teaspoon of the black pepper. Set aside.

Prep Vegetables

Trim fennel, remove core and thinly slice the bulb. Slice leek lengthwise, rinse thoroughly to remove grit, and thinly slice. Mince 3 garlic cloves. Trim asparagus, blanch in boiling water for 1 minute, then transfer to an ice bath, drain and cut on the bias into 1–1.5 inch pieces. Quarter and seed the heirloom tomatoes.

Cook Aromatics

Heat 3 tablespoons extra-virgin olive oil and 1 tablespoon butter in a large wide skillet over medium heat. Add sliced fennel and leeks and a pinch of salt; sweat gently until softened and translucent, about 6–8 minutes. Add minced garlic and red pepper flakes and cook until fragrant, about 30–45 seconds, taking care not to brown the garlic.

Deglaze & Simmer

Increase heat to medium-high, add 1 ounce (30 ml) dry white wine to deglaze the pan, scraping up any fond. Let the wine reduce by half (about 1–2 minutes). Add the blanched asparagus and heirloom tomatoes, stir to combine, and cook 1–2 minutes until tomatoes begin to release juices but remain slightly firm.

Cook Shrimp

Push vegetables to the side of the pan, add the remaining 1 tablespoon olive oil to the empty space, and add shrimp in a single layer. Sear shrimp 1–2 minutes per side until opaque and just cooked through (internal temperature ~120–125°F / 49–52°C). Add lemon juice and gently toss shrimp with vegetables. Remove skillet from heat and set aside while finishing pasta.

While pasta cooks and shrimp are resting, make the breadcrumbs. Heat 2 tablespoons extra-virgin olive oil in a small skillet over medium heat. Add minced garlic and cook 20–30 seconds until aromatic. Add the bread crumbs and toast, stirring constantly, until golden and crisp, 3–4 minutes. Stir in 1 tablespoon Calabrian chili paste, 1/2 teaspoon lemon zest, 1 tablespoon chopped parsley and 1/4 teaspoon salt. Remove from heat and set aside.

Return the skillet with vegetables and shrimp to low heat. Add the drained black spaghetti to the skillet. Add 1/2 cup (120 ml) reserved pasta water and 1 tablespoon olive oil or the reserved butter, tossing gently to coat; add additional reserved pasta water by tablespoons if needed to achieve a silky sauce that clings to the pasta (you may not need the full cup).

Adjust seasoning with remaining sea salt (about 1/2 teaspoon more if needed) and the remaining 1/4 teaspoon black pepper. Stir in lemon zest and 2 tablespoons chopped parsley. Taste and correct acidity with an additional splash of lemon juice if desired.

Plate the pasta: divide among 4 warm plates. Spoon shrimp and vegetable mixture evenly across servings.

Finish each plate with a generous sprinkle of the Calabrian breadcrumbs, an extra pinch of chopped parsley, and an optional drizzle of good extra-virgin olive oil.