Squid Ink Pasta with Chilli Crab
Squid Ink Pasta with Chilli Crab



  • 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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