Squid Ink Pasta with Soft Shell Crab and Tomatoes

Crispy soft shell crab get's tossed with a simple cherry tomato pasta for this
simple and delicious dish!

Servings:

Author:

Prep Time
5 minutes

Cook Time
20 minutes

Total Time
25 minutes

Main Course

Pasta Seafood Seafood pasta Soft Shell Crab squid ink pasta

Instructions

1 Bring a large pot of salted water to a boil. Cook the pasta to two minutes less
than package instructions. Drain and reserve 1 cup pasta water.
2 Meanwhile, cook the crab. Whisk the first 5 ingredients together on a plate.
Dredge each crab in the flour mixture and shake off the excess. Heat the butter
in a pan over high heat and add the crabs, top side down. Cook for 3 minutes and
then flip; cook for an additional 3-4 minutes until crabs are red and coating is
golden and crispy. Remove from pan and set aside.
3 In the same pan, make the sauce. Add the olive oil, garlic and shallot and cook
for 1-2 minutes; until fragrant and starting to soften. Add the tomatoes and
season them with salt and pepper. Cook until tomatoes have burst; about 7-10
minutes.
4 Add the drained pasta to the pan and toss to coat. Add pasta water as needed to
loosen the sauce.
5 Roughly chop two of the cooked crabs and add it to the pan with the pasta.
Reserve the remaining two for the top of the pasta. Garnish with parsley and
chives. Serve with lemon wedges.
6 Enjoy with a glass of dry rosé!