Squid Ink Spaghetti with Crab and Spicy Breadcrumbs
Ingredients
- ¾ cup panko
- 1 tsp chili flakes
- 1 tsp mix of salt, pepper and dried Italian herb seasoning
- 2 tbsp butter
- 250 g good quality squid ink spaghetti cook in heavily salted water according to package instructions and reserve to thicken sauce later
- Handful of ripe cherry tomatoes sliced in half
- 2 tbsp olive oil
- 3 cloves garlic minced
- 2 shallots minced
- 1 birds eye chili minced
- 200 g crab meat if frozen, thawed fully
- 100 ml white wine / prosecco
- Zest of half a lemon
- Salt, pepper and chili flakes to taste
- ¼ cup fresh parsley chopped
Instructions
For the spicy breadcrumbs
- Mix panko, seasoning and chili flakes in a bowl and add to pan on medium heat.
- Dry fry until starting to brown & crisp. Mix often so it doesn't burn.
- Once crispy and golden brown, make a space in the centre of the pan and add the butter so it can melt.
- Once melted, slowly stir the panko mixture and butter together. Stir continuously over the heat until you get a crumb consistency.
For the pasta
- Start the pasta in well-salted boiling water
- Heat olive oil in a frying pan on medium heat. Add garlic, shallots and chili and fry until fragrant
- Add cherry tomatoes and let soften slowly, before adding crab meat and white wine
- Let simmer on low heat for a few minutes, adding about 1/2 cup of pasta water
- Add zest of half a lemon, salt, pepper and chili flakes to taste. Mix well.
- Once pasta is cooked, drain and add to the crab sauce.
To serve
- Portion out the pasta onto plates, garnish with chopped parsley and a big spoonful of spicy breadcrumbs.Add salt & pepper to taste.