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Crab and Garlic Cream Squid Ink Pasta

Taylor McBride
A light, simple crab and garlic cream sauce has a bold presentation thanks to dark squid ink pasta.
5 from 1 vote
Course Main
Cuisine Italian-Inspired


  • 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


  • 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.