700g semolina flour

300g flour

180ml water

2 eggs

Oil and salt

100g basil chlorophyll

Basil chlorophyll

1800ml water

400g basil

200g parsley

2 pcs (thin) swordfish fillet

Black olive oil

250g black olives

75g dried olives

75ml olive oil

1 teaspoon squid ink


For the spaghetti

Blend all the ingredients. Make sure the water is very cold, strain and wring out as much as possible. Boil the liquid to 55°C and place the chlorophyll clot in a bowl with ice.For the white sauce with a swordfish, start bymarinatingthe thin slices of swordfish fillet with oil, white wine, garlic cloves and a sprig of thyme. Add the swordfish and emulsify with butter.For the squid sauce,rub the squid with olive oil and white wine. Coat with oil and butter, diced tomato and parsley leaves.

Black olive oil

Dry the black olives at 80°C overnight. Mix the dried olives and olive oil and squid ink.

To serve

Wrap the spaghetti with thin slices of swordfish. Add some squid sauce and garnish with little black olive oil.

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