Squid Ink Pasta with Crab: Difference between revisions
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==Yield== | ==Yield== | ||
Makes 4 servings | Makes 4 servings | ||
==Ingredients== | ==Ingredients== | ||
* | * 250 g of strozzapreti Morelli pasta with cuttlefish ink | ||
* 0.25 cup olive oil | * 0.25 cup olive oil | ||
* 3 cloves garlic | * 3 cloves garlic | ||
Latest revision as of 23:27, 6 October 2020
Yield[edit]
Makes 4 servings
Ingredients[edit]
- 250 g of strozzapreti Morelli pasta with cuttlefish ink
- 0.25 cup olive oil
- 3 cloves garlic
- 0.5 teaspoon dried red pepper flakes
- 0.5 lb crab, or peeled and deveined shrimp
- 2 cup cherry tomatoes, halved
- 0.75 teaspoon salt (plus salt for cooking water)
- zest and juice of 1 lemon
- 0.5 cup chopped fresh herbs- parsley or basil
- 0.25 cup toasted almonds or pinenuts, opt
Instructions[edit]
- Bring a large pot of salted water to a boil
- In a large skillet heat garlic and pepper flakes in oil. Add shrimp and tomatoes. Sauté till shrimp are pink and cooked through. Add salt and pepper.
- Cook pasta for 3 minutes. Before draining, ladle 1/2 cup cooking water into skillet.
- Drain pasta, adding to skillet with lemon juice, zest and parsley. Salt and pepper to taste.
