Squid Ink Linguine with a Crab, Chilli and Parsley Sauce

Handmade squid ink linguine served with a vibrant sauce of white crab meat, garlic, chilli, capers, and fresh herbs.

Dinner Seafood Pasta Spicy Handmade

Estimated Nutrition

Calories

511.3

kcal / serving

2045.2 kcal total

Carbs

51.3g

per serving

205.2 g total

Fat

21.2g

per serving

84.8 g total

Protein

28.9g

per serving

115.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Baby Capers

Dairy

piece

Egg Yolk

Free-range, plus one extra if needed

piece

Egg

Free-range, whole

Fruits

piece

Lemon Juice

Freshly squeezed juice

GrainsCereals

250

00 Pasta Flour

piece

Semolina Flour

For dusting

Liquids

Dry White Wine

piece

Lime Juice

Alternative to lemon juice

NutsSeeds

clove

Garlic

Finely chopped

tbsp

Flat leaf Parsley

Freshly chopped

tbsp

Coriander

Freshly chopped

OilsFats

tbsp

Olive Oil

Other

sachet

Squid Ink

Seafood

250

White Crabmeat

Vegetables

piece

Red Chilli

Seeds removed, finely chopped

Method

Toss the pasta with the sauce, herbs, and citrus juice, adding pasta water if needed.

Blend flour, eggs, yolks, and squid ink in a food processor until the mixture looks like wet breadcrumbs.

Knead the dough on a floured surface until smooth, then wrap and rest for 30 minutes.

Roll the dough through a pasta machine from thickest to thinnest settings and cut into linguine strips.

Sauté garlic and chilli in olive oil for 2 minutes, then add capers for another minute.

Pour in white wine, cook for 1 minute, and stir in the crab meat.

Boil the pasta in salted water for 2 minutes until al dente.