Ingredients: 250 g of squid ink pasta 1 packet of frozen shrimps (about 150 g) 2 dollops of heavy cream 1 tablespoon tomato sauce a few leaves of arugola coarse salt and table salt Directions: Heat plenty of water with a small handful of coarse salt added. Chop the arugola finely. Boil the squid ink pasta, mixing every now and again with a large fork. Meanwhile heat the cream in a saucepan, add the tomato sauce and stir with a wooden spoon; add the defrosted shrimps and leave to flavor. Drain the pasta cooked fairly al dente, turn into a heated bowl, and dress with the shrimps sauce; mix with the arugola and serve immediately.