Spaghetti Nero* Recipe

Bring a large pot of water to a rolling boil. Add 1 tbsp salt. Add the dried spaghetti and cook according to package instructions until al dente (typically 8–10 minutes). Reserve 1/2 cup of the pasta cooking water before draining. Drain pasta and set aside, toss with 1 tsp olive oil to prevent sticking.

Tear basil leaves into medium pieces and set aside for garnish.

If tails are raw and shell-on, remove meat: split shell down the center with kitchen shears, pull meat free and trim membranes. Pat lobster meat dry and cut into 1" chunks.

Heat a large skillet over medium-high heat. Add 2 tbsp unsalted butter and 1 tbsp olive oil (from the Nero components section). When butter foams, add 1 clove minced garlic and sauté 20–30 seconds until fragrant (don't brown). Add lobster chunks in a single layer and cook 1–2 minutes per side until just opaque and golden at edges.

Finish lobster with 1 tsp lemon juice, 1 tsp salt and 1/4 tsp freshly ground black pepper. Remove lobster from pan and set aside on a plate. Keep pan with fond for sauce.

In the same skillet used for lobster (wipe out excess if there's too much butter but keep browned bits), add 1 tbsp extra-virgin olive oil and 1 large finely chopped shallot. Sauté over medium heat 2–3 minutes until softened.

Add 1 clove finely chopped garlic and sauté 30–45 seconds. Stir in 2 tsp squid ink and cook 30 seconds to combine; the mixture will darken—this is the base that will color the pasta.

To the skillet with the nero base, add 1 tbsp unsalted butter and 1 tbsp extra-virgin olive oil, then the 1 small finely minced shallot and 1 clove minced garlic (from the sauce section). Cook 1–2 minutes until translucent.

Stir in 1 tsp Calabrian chili paste and 2 tbsp tomato paste; cook 1 minute to bloom the paste.

Carefully add 1/4 cup vodka (stand back slightly) and increase heat to deglaze, scraping up browned bits. Simmer 2–3 minutes until vodka has reduced by about half.

Lower heat to medium-low and stir in 3/4 cup heavy cream and the reserved 1/2 cup pasta cooking water. Whisk to combine into a smooth sauce. Simmer gently 2–3 minutes until slightly thickened.

Season sauce with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust salt or Calabrian paste if you want more heat. Stir in 1/4 cup grated Parmesan if using for additional richness.

Add the cooked spaghetti to the skillet, tossing to coat thoroughly in the black vodka sauce. If the sauce seems too thick, add up to 1/4 cup more reserved pasta water, a tablespoon at a time, until glossy and clinging to the pasta.

Return the cooked lobster chunks to the pan and gently fold into the pasta and sauce just to heat through (30–45 seconds). Drizzle 1 tsp olive oil over the top and do a final check for seasoning.

Divide pasta between 4 warmed plates. Arrange lobster pieces on top if any moved during tossing. Garnish with torn basil leaves and an additional small grind of black pepper.

Serve immediately. Offer extra grated Parmesan at the table (note: Parmesan will lighten the black color slightly).