Squid Ink Pasta with Crab Meat served as a nest with lemon beurre blanc sauce, red chilies, parsley, and microgreens on a white plate.

Elevate your dinner table with this elegant and dramatic Squid Ink Pasta with Crab Meat. This dish combines the striking visual appeal of jet-black squid ink pasta with the delicate sweetness of fresh crab meat, creating a perfect balance of boldness and refinement. Finished with a luxurious lemon beurre blanc sauce and artistic garnishes, this recipe is designed to impress your guests and transport you to the world of fine dining.


Ingredients:

For the Squid Ink Pasta:

  • 10 oz squid ink pasta (fresh or dried)
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • Salt and pepper, to taste

For the Crab Meat Topping:

  • 1 cup fresh lump crab meat
  • 2 tbsp unsalted butter
  • 1 clove garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tbsp parsley, finely chopped
  • Salt and pepper, to taste

For the Lemon Beurre Blanc Sauce:

  • 1/4 cup white wine
  • 1/4 cup heavy cream
  • 2 tbsp fresh lemon juice
  • 4 tbsp unsalted butter, cubed and chilled
  • Pinch of salt

For Garnish:

  • Fresh parsley leaves
  • Microgreens
  • Thinly sliced red chilies
  • Lemon twist
  • Basil oil or chili oil (optional)


Instructions:

1. Cook the Squid Ink Pasta:

  • Bring a large pot of salted water to a boil. Add the squid ink pasta and cook until al dente according to package instructions (usually 3-4 minutes for fresh pasta or 8-10 minutes for dried pasta).
  • Reserve 1/4 cup of pasta water, then drain the pasta and set aside.

2. Prepare the Crab Meat:

  • In a skillet, melt butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
  • Gently toss in the lump crab meat and season with salt, pepper, and lemon juice. Stir carefully to avoid breaking the crab meat. Remove from heat and set aside.

3. Make the Lemon Beurre Blanc Sauce:

  • In a small saucepan, combine white wine and lemon juice over medium heat. Simmer until reduced by half.
  • Add the heavy cream and reduce the heat to low. Slowly whisk in the chilled butter cubes, one at a time, until the sauce is smooth and velvety. Season with a pinch of salt. Keep warm over low heat.

4. Assemble the Dish:

  • In a large skillet, heat olive oil over medium heat. Add the cooked squid ink pasta, along with the reserved pasta water, and toss to coat. Season with garlic, red pepper flakes, and salt and pepper.
  • Twirl a portion of the pasta into a tight nest and place it at the center of each plate.

5. Garnish and Plate:

  • Spoon the prepared crab meat over the top of the pasta nest. Drizzle a few tablespoons of the lemon beurre blanc sauce around the plate, creating a vibrant golden halo.
  • Garnish with parsley, microgreens, and red chili slices for a pop of color and flavor. Add a lemon twist on the side for freshness, and optionally drizzle basil oil or chili oil around the edges of the plate for artistic flair.


Tips for Success:

  • Use high-quality squid ink pasta for the best flavor and texture. Fresh pasta is preferred for its delicate chewiness.
  • Handle the crab meat gently to maintain its lump texture and prevent it from breaking apart.
  • For an elevated presentation, use a small ring mold to create a clean and compact pasta nest.


This Squid Ink Pasta with Crab Meat is the ultimate blend of bold flavors and refined aesthetics. Perfect for a romantic dinner or an upscale gathering, this dish is sure to wow your guests with its unique presentation and gourmet taste. Give it a try and bring a touch of fine dining into your home!