Black pasta with shrimp and crab
 
Prep time
Cook time
Total time
 
Homemade squid ink fettuccine is topped with shrimp and crab in a simple white wine-garlic sauce in this black pasta dish.
Author:
Recipe type: Main
Cuisine: Italian
Serves: 4 servings
Ingredients
Pasta
  • 4 large eggs
  • 1 large egg yolk
  • 3½ cups all-purpose flour
  • 2 Tbsp. squid ink or cuttlefish ink
  • 1 Tbsp. olive oil
  • Extra flour, for dusting
Shrimp and crab
  • 4 Tbsp. butter, divided
  • 2 Tbsp. extra virgin olive oil
  • 2 large cloves of garlic, minced
  • ½ cup white wine
  • 12 colossal shrimp, peeled and deveined
  • 1 cup yellow and red grape and cherry tomatoes, quartered
  • ½ lb. limp crab, picked over for shells
  • 1 scallion, green parts only, thinly sliced
  • 1 Tbsp. minced fresh mint leaves
  • lemon wedges, for serving
Instructions
  1. To make the pasta, put the flour in the bowl of a stand mixer. Add the eggs, squid ink and oil. Mix until the dough starts to come together. If it's too dry and crumbly, add a little water (1-2 tsp. at a time), until it comes together.
  2. Put the dough hook on the mixer and knead for 5 minutes. Remove the dough and knead by hand for another 5 minutes. Divide in half. Flatten each half into a disc and wrap in plastic wrap. Let rest at least 2 hours.
  3. Once dough has rested, unwrap one piece of dough and cut it in half. Dust it lightly with flour. Pass it though a pasta maker to desired thickness, then cut to desired shape. Set aside, covered with plastic or a towel to keep it from drying out.
  4. Bring a large pot of salted water to a boil.
  5. Meanwhile, in a large skillet, melt 2 tablespoons of the butter along with the olive oil. When hot, add the garlic and cook for 30 seconds. Pour in the wine and cook for 1 minute. Add the shrimp and season with a little salt. Cook the shrimp 1-2 minutes per side, or until opaque. Remove shrimp to a plate and keep warm. (Keep the butter and wine mixture in the pan).
  6. At this point, add the pasta to the boiling water and cook for 2-3 minutes or until al dente.
  7. While the pasta cooks, add the tomatoes to the skillet.
  8. Heat remaining butter in another small pan and gently heat the crab, seasoning to taste with salt.
  9. When pasta is al dente, drain it and transfer it to the skillet, along with ½ cup of the pasta water. Toss it with the sauce. Drizzle with more olive oil if it seems a little dry.
  10. Divide pasta and sauce among 4 plates or bowls. Top with 3 shrimp each and then divide the crab among the plates. Sprinkle with the scallion and mint. Squeeze a little lemon over the top and serve immediately.
Recipe by white plate blank slate at https://whiteplateblankslate.com/black-pasta/