Squid Ink Spaghetti

with Blue Swimmer Crab Meat

Squid Ink Spaghetti

with Blue Swimmer Crab Meat
Method
Serves 2

Cook the pasta in 2L of rapidly boiling water with a tablespoon of salt, stirring a little. Cook till al denta follow pasta instructions on packet.

Meanwhile, in heavy based sauce pan add oil on medium to high heat then add anchovies cook till they break up a little but be careful they don’t burn. Then add cherry tomatoes chilli, garlic, salt and pepper. Add half of the oregano and basil, then add half of the butter cook for a minute. Add all the crab meat breaking it up a bit as they tend to get into little balls.

Then add limoncello liquor and the saffron strands cook for a minute. Toss the cooked pasta into it adding the spring onions and the rest of the butter and herbs at the end.

Toss a little in the pan, and serve.

 


Local ingredient: Blue swimmer crab meat, International Oyster

Wine pairing: Tim Adams Pinot Gris, Clare Valley


 

 

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