Squid ink fettuccine with crab and chilli
This is one of my all time favourite pastas. It is so simple and absolutely delicious.
500g fresh squid ink fettuccine
3 tbsp. extra-virgin olive oil
3 garlic cloves, finely chopped
1 red chilli, deseeded and chopped finely
125ml white wine
350g blue swimmer crabmeat - I buy this at the market
1 cup of flat-leaf parsley coarsely chopped
I lemon juiced
Bring to boil a large pot of salted water and add fettuccine. Be careful not to overcook fresh pasta. It should be slightly chewy. Heat olive oil, butter with the chilli and garlic in a large pan. Cook chilli and garlic then add the
white wine. Simmer until the wine and oil combine. Remove from heat and add 100 grams of the crabmeat, and mash it till it becomes a sauce. Add rest of crabmeat and cook through gently.Strain pasta and put in pan with crab mix. Add parsley and lemon toss through. Season to taste.