Squid Ink Pasta with Crab

Yield

Makes 4 servings

Ingredients

• 1 bag Al Dente pasta
• 0.25 cup olive oil
• 3 cloves garlic
• 0.5 teaspoon dried red pepper flakes
• 1 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

1. Bring a large pot of salted water to a boil
2. 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.
3. Cook pasta for 3 minutes. Before draining, ladle 1/2 cup cooking water into skillet.
4. Drain pasta, adding to skillet with lemon juice, zest and parsley. Salt and pepper to taste.