by Lefteris Lazarou

The most awarded chef of Greek gastronomy Lefteris Lazarou leads us to a tasty summer recipe with cuttlefish ink spaghetti together with shrimps and colorful cherry tomatoes.

Ingredients

8 pcs. shrimps
200 gr. colorful cherry tomatoes
10 gr. salt
50 gr. extra virgin olive oil
260 gr. vegetable broth unsalted
3 gr. dry tarragon
5 gr. throat scraping
250 gr. spaghetti with cuttlefish ink
6 gr. chopped parsley
15 gr. chives finely chopped
5 gr. chopped marjoram
30 gr. chopped leek

PLATE PLACEMENT

PER PORTION

A little extra virgin olive oil