Squid Ink Pasta with Crab, Tomato and Lemon 

Serves 4-6

1 bag of Squid Ink Fettuccine 

1/4 cup olive oil

3 cloves minces garlic

1/4 tsp. red pepper flakes

1-2 cups chopped tomato

1-2 cups cooked crab

1 lemon, zest and juice

1/2 cup chopped parsley

1 tsp. coarse kosher salt

Bring a large pot of water to a boil. Meanwhile, in a large skillet heat garlic and pepper flakes in oil. Add tomato, crab and salt. Cook pasta for 3 minutes. Before draining, ladle 1/3 cup of the cooking water into skillet. Next, add lemon juice, zest, parsley and salt to taste.

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