Squid Ink Pasta with Crab & Tomatoes
Giving one of our favorite crab dishes a spin by using squid ink linguine and adding some fresh Jersey tomatoes. We have already shared our original recipe for this dish, so if you tried it and enjoyed it we guarantee you will be in love with the twist this one brings!
Whether it is a summer night at the beach and you are looking for a summery crab dish, or it is any other season and you are just craving crab this recipe will not disappoint! This recipe has been one of our go-to pastas all summer, but we definitely aren’t going to stop making it when summer is over!
Also, if you have not given squid ink pasta a try it is an absolute must. The taste and texture is slightly different than traditional pasta which makes it fun and delicious! So, please DO NOT be afraid to give this pasta a try!
Ingredients:
1 pound of squid ink pasta
½ cup of olive oil
2 garlic cloves; minced
⅓ cup of fresh parsley; chopped
1 pound of jumbo crab meat
3 chopped Roma tomatoes
Salt, pepper, and red pepper flakes
Directions:
Heat the olive oil and garlic in a large skillet; when the garlic sizzles remove from the heat and add the parsley; place back on very low heat and add chopped tomatoes; saute for 5 minutes; add the crab meat to heat through; set aside
Cook the pasta according to package directions; drain saving 1 cup of pasta water; add the pasta to the skillet with the crab meat adding the pasta water as needed
Adjust seasonings and serve
