Finely chop the garlic cloves and ginger. Pick the leaves off the parsley and finely chop them too. Halve the lemon for the juice.

Bring enough salted water to a boil in a large pot. Add the black pasta and cook it al dente according to package instructions. Reserve about 50-100 ml of pasta water before draining.

Heat half of the olive oil (approx. 2 tbsp) in a large pan over medium to high heat. Add the thawed seafood and sauté briefly until lightly browned.

Immediately add the chopped garlic, ginger, and chopped parsley (reserve a small portion for garnish) to the seafood and sauté everything for about 1-2 minutes until fragrant.

Stir in the tomato paste and let it sauté briefly to develop its flavors. Then deglaze everything with the white wine and let it reduce briefly.

Season the sauce with salt and pepper. If you like a juicier sauce, you can now add the strained tomatoes and let them simmer briefly.

Add the drained pasta along with the remaining olive oil to the pan with the seafood.

Mix everything well. If the sauce is too thick, add a splash of the reserved pasta water at a time until the desired consistency is reached.

Squeeze the juice of half the lemon directly over the pasta and mix it in. This gives the dish a nice freshness.

Arrange the black pasta with seafood on two plates. Sprinkle with additional chili flakes and freshly ground pepper as desired.

Garnish the dish with the remaining chopped parsley and serve immediately. Enjoy your meal!