Squid Ink Pasta with Crab and Lemon Cream

Ingredients

• 200 g squid ink linguine
• 200 g fresh white crab meat
• 3 tbsp unsalted butter (divided)
• 3 cloves garlic, minced
• 1 shallot, finely minced
• 80 ml dry white wine
• 100 ml double cream
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1 tsp chilli flakes
• 2 tbsp fresh flat-leaf parsley, chopped
• 3 tbsp panko breadcrumbs
• 1 tbsp olive oil
• Salt and white pepper to taste

Instructions

1. 1

   Toast breadcrumbs in a small pan with olive oil and a pinch of salt over medium heat until golden and crispy, about 3 minutes. Set aside.

2. 2

   Cook linguine in salted boiling water until al dente. Reserve 150 ml pasta water and drain.

3. 3

   In a wide skillet, melt 2 tbsp butter over medium heat. Add shallot and garlic and cook for 2–3 minutes until softened.

4. 4

   Add chilli flakes, then pour in white wine. Let it reduce by half.

5. 5

   Stir in cream and simmer for 2 minutes until slightly thickened. Add lemon juice and zest.

6. 6

   Add the drained pasta to the sauce and toss, adding pasta water to loosen as needed.

7. 7

   Remove from heat. Gently fold in the crab meat and remaining 1 tbsp butter. Season with salt and white pepper — the crab is delicate so handle gently.

8. 8

   Plate immediately. Scatter with toasted breadcrumbs and parsley. Serve at once.