Crab with Squid Ink Spaghetti

Hi Everyone!

This past weekend, Charles and I spent time down in Devon, on the coast of England. I’ve never been there but it is so beautiful, anxiety inducing country lanes, fantastic seafood and just breath taking natural beauty. So relaxing and peaceful. I grew up in a small seaside town so being near the sea is so peaceful and relaxing.

We stopped by Salcombe Distillery and had a couple of Gin and Tonics (YUM!) and had the most deliciously fresh seafood for lunch at Hope Cove, Charles had fish and chips and I had mussels (DOUBLE YUM!).

 

All the fresh sea air got me inspired to make this delicious Crab with Squid Ink Spaghetti. It has a beautiful light, garlicky butter sauce using both brown and white crab meat which you can buy at Waitrose (not sponsored). If you want to have a go at making this simple dish, please see below. You can even make it with normal spaghetti or linguine but the squid ink adds a lovely seafood flavour.

Crab with Squid Ink Spaghetti                                                                      Serves 2

Ingredients

4 Cloves garlic

1 Red chilli

1tbsp Olive oil

100ml Dry white wine

50g Cold butter

1 Package 50/50 crab meat

1 Lemon, juice and rind

Squid ink spaghetti. enough for two

Salt

Pepper

Handful fresh parsley

Method

• Bring a pot of salted water to the boil and cook the pasta according the package instructions.
• Over a medium heat, fry the garlic and chilli in the olive oil.
• Deglaze the pan with the wine and cook for a couple of minutes before removing from the heat.
• Add in the butter, gradually, whisking to emulsify.
• Next add the brown crab meat and stir until incorporated.
• Once the pasta is cooked, add to the sauce, keeping back some of the cooking water from the pasta for later.
• Finish off the dish by adding the white crab, lemon juice and rind and seasoning as required. If at this point, you find the sauce a bit dry add a bit of the reserved cooking water.
• Serve and garnish with the parsley and lemon

 

This recipe is perfect for Spring and Summer and is so easy to make, I highly recommend trying this out!

Chloe