Black spaghetti with scallops and asparagus tips
Corte Sconta


Ingredients (serves 6)
for the black pasta
200 gm. plain flour
200 gm. bran
2 whole eggs
1 “sac” of cuttlefish ink
salt

for the sauce
6 large scallops (or 12 small to medium)
400 gm. green asparagus
30 gm. extra virgin olive oil
1 shallot
salt and pepper to taste
20 gm. brandy



Preparation
Combine the two flours and salt, arrange into a fountain.
Mix the eggs with the cuttlefish ink, pour into the middle and form a smooth dough. Leave to stand for about 30 minutes and make the spaghetti.
Peel the asparagus and divide into three sections (tips of about 3 cm., central and end sections). Boil the tips in salted water for about 1 minute, cool in cold water and ice. Cook the ends (woodier section) in the same water. When cooked, blend to a cream. Cut the central section into 5 mm. rounds, cook in a pan with ½ shallot and oil.
Clean the scallops, keeping the mollusc with its coral. Cut them into slices, add to the remaining shallot, previously sautéed, sprinkle with brandy, and salt and pepper to taste.
Cook the pasta in plenty of salted water, then season it with the scallops, asparagus roundels and cream. Decorate with the tips, quickly pan-fried in a little oil.



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