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Squid Ink Spaghetti with Crab and Spicy Breadcrumbs

Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4 people
Course: Main Course
Ingredients Method

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

Method
 

For the spicy breadcrumbs
  1. Mix panko, seasoning and chili flakes in a bowl and add to pan on medium heat.
  2. Dry fry until starting to brown & crisp. Mix often so it doesn't burn.
  3. Once crispy and golden brown, make a space in the centre of the pan and add the butter so it can melt.
  4. Once melted, slowly stir the panko mixture and butter together. Stir continuously over the heat until you get a crumb consistency.
For the pasta
  1. Start the pasta in well-salted boiling water
  2. Heat olive oil in a frying pan on medium heat. Add garlic, shallots and chili and fry until fragrant
  3. Add cherry tomatoes and let soften slowly, before adding crab meat and white wine
  4. Let simmer on low heat for a few minutes, adding about 1/2 cup of pasta water
  5. Add zest of half a lemon, salt, pepper and chili flakes to taste. Mix well.
  6. Once pasta is cooked, drain and add to the crab sauce.
To serve
  1. Portion out the pasta onto plates, garnish with chopped parsley and a big spoonful of spicy breadcrumbs.
    Add salt & pepper to taste.