A light, simple crab and garlic cream sauce has a bold presentation thanks to dark squid ink pasta.
While the black colored pasta looks a little dark and creepy, it tastes anything but. This dish is on the lighter side, but still filling.
This recipe couldn’t be more simple, yet it has so much flavor. The lump crab and squid ink pasta are coated in the lightest garlic cream sauce that complement each other so well. It’s a dish you can have on the table in less than 30 minutes, but the presentation looks like you spent a lot longer. You can double the cream sauce if you like something thicker, but I really like the squid ink pasta and fresh crab to shine on their own.
- 2 Tbsp butter
- 1-2 cloves of garlic
- 2 Tbsp heavy cream
- Salt and pepper
- ⅓ lb squid ink pasta, cooked and drained
- 4oz lump crab, picked over to remove any shells
- Oregano or basil leaves, for garnish, optional
- In a large skillet, melt the butter over medium heat. Add the garlic and sauté until fragrant.
- Add the heavy cream and heat through, about 4-5 minutes, and season with salt and pepper. Add the cooked pasta and toss, then add the lump crab meat to coat in the sauce, being careful not to break it up.
- Divide between two plates and garnish with oregano or basil leaves. Serve immediately.