Description
A light, simple crab and garlic cream sauce has a bold presentation thanks to dark squid ink pasta.
Ingredients
Scale
- 2 Tbsp butter
- 1–2 cloves of garlic
- 2 Tbsp heavy cream
- Salt and pepper
- 1/3 lb squid ink pasta (cooked and drained)
- 4 oz lump crab (picked over to remove any shells)
- Oregano or basil leaves (for garnish, optional)
Instructions
- 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.
- Category: Main
- Cuisine: Italian-Inspired