Recipe: Squid Ink Pasta with Crab Meat

Even though this looks like a very fiddly meal, it’s actually not a big deal. I’ve been making pasta quite a lot lately since I bought a pasta maker and it’s both really easy and satisfying. You can always buy the squid ink pasta and simply make the topping / sauce which make this a 15 minute meal if you have lump crab or canned crab. For sure this meal turns any night into a very fancy date night.

Squid Ink Pasta with Crab Meat

AuthorMabDifficultyAdvanced

Yields4 Servings
Prep Time45 minsCook Time15 minsTotal Time1 hr

Ingredients
Squid Ink Pasta
 3 eggs
 8 g squid ink (or cuddlefish ink)
 320 g flour
 2 g salt
Crab Topping
 5 tbsp butter
 2 tbsp olive oil
 2 cloves garlic, minced
 175 ml dry white wine
 1 lemon, zest and juiced
 red pepper flake
 250 g lump crab
 150 g parmesan cheese, grated finely
 100 g breadcrumbs
 herbs, salt, pepper

Directions
1

Make pasta dough: Combine all pasta ingredients in a large bowl and kneed together for 3-5 minutes until a stiff, sticky dough forms. Add more flour or a touch of water if too wet or too dry. Wrap in plastic and set aside at room temperature for at least 30 minutes.

2

Roll pasta dough: Divide dough into 4 portions, using one portion at a time run the dough through the pasta roller from the largest to smallest attachment dusting with flour and turning the dough as needed. One smooth and as thin as desired run the dough through the cutting attachment and set aside to dry in a small nest of pasta to dry for 15 minutes while you repeat the process with the rest of the pasta. Put up a pasta pot with salted water to boil.

3

Make crab topping: In large pan heat butter and olive oil and when hot add garlic and cook for 30 seconds. To the pan add white wine, lemon juice and red pepper flakes. Simmer and cook for 5-8 minutes.

4

While the sauce is reducing your pasta water should be at a boil. Cook pasta for about 2 minutes until it firms slightly. Remove from pot with tongs instead of draining, reserving the pasta water.

5

To the large pan with the sauce add lump crab meat and removed pasta. Add Parmesan and kosher salt and if needed, some of the water from the pasta and cook just until the sauce emulsifies, adding butter or pasta water to adjust thickness.

6

Make toasted breadcrumbs: In a small pan add butter, salt, herbs, and breadcrumbs and allow to toast over low heat for 3-5 minutes stirring frequently so they do not burn. Cook just until the breadcrumbs have browned.

7

To serve: Toss the pasta thoroughly in the sauce and top with breadcrumbs and if desired, more parmesan cheese.

Ingredients

Ingredients
Squid Ink Pasta
 3 eggs
 8 g squid ink (or cuddlefish ink)
 320 g flour
 2 g salt
Crab Topping
 5 tbsp butter
 2 tbsp olive oil
 2 cloves garlic, minced
 175 ml dry white wine
 1 lemon, zest and juiced
 red pepper flake
 250 g lump crab
 150 g parmesan cheese, grated finely
 100 g breadcrumbs
 herbs, salt, pepper

Directions

Directions
1

Make pasta dough: Combine all pasta ingredients in a large bowl and kneed together for 3-5 minutes until a stiff, sticky dough forms. Add more flour or a touch of water if too wet or too dry. Wrap in plastic and set aside at room temperature for at least 30 minutes.

2

Roll pasta dough: Divide dough into 4 portions, using one portion at a time run the dough through the pasta roller from the largest to smallest attachment dusting with flour and turning the dough as needed. One smooth and as thin as desired run the dough through the cutting attachment and set aside to dry in a small nest of pasta to dry for 15 minutes while you repeat the process with the rest of the pasta. Put up a pasta pot with salted water to boil.

3

Make crab topping: In large pan heat butter and olive oil and when hot add garlic and cook for 30 seconds. To the pan add white wine, lemon juice and red pepper flakes. Simmer and cook for 5-8 minutes.

4

While the sauce is reducing your pasta water should be at a boil. Cook pasta for about 2 minutes until it firms slightly. Remove from pot with tongs instead of draining, reserving the pasta water.

5

To the large pan with the sauce add lump crab meat and removed pasta. Add Parmesan and kosher salt and if needed, some of the water from the pasta and cook just until the sauce emulsifies, adding butter or pasta water to adjust thickness.

6

Make toasted breadcrumbs: In a small pan add butter, salt, herbs, and breadcrumbs and allow to toast over low heat for 3-5 minutes stirring frequently so they do not burn. Cook just until the breadcrumbs have browned.

7

To serve: Toss the pasta thoroughly in the sauce and top with breadcrumbs and if desired, more parmesan cheese.

Squid Ink Pasta with Crab Meat

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