To start, we prepare the langoustine stock, simmering for three hours. We then caramelise onions with chilli, garlic, and fennel to create a robust base. Tomatoes are folded into the broth, creating a sauce that feels both light and full of depth. Finally, we gently cook the prawns until just done, ready to be tossed through glossy black strands of spaghetti nero. A crunchy Pangrattato and a drizzle of herb oil bring the whole dish together.