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Ingredients
Method
- 1 pack of squid ink pasta, cooked to pack instructions
- 2 tbsp olive oil
- 1 chopped garlic cloves
- 4 sliced spring onions
- 1 red chilli, finely chopped
- 2cm piece of ginger, finely chopped
- 200g white crabmeat
- 25ml dry white wine
- 1 tbsp each of chopped parsley and basil
- Make your pasta topping by gently frying the garlic, spring onions, ginger and chilli in a little oil for about 2 minutes. Add the crabmeat and heat through, then pour in the wine and simmer until reduced by half.
- Drain the cooked pasta, season well, and add to the crab mixture. Toss gently to combine, then serve in bowls with chopped herbs on top. Perfetto!
10 mins
4 serving
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