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Ingredients
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Pasta
Squid ink sauce base
Crab & peppers
Finishing & garnish
Method
Pasta
Bring water to a boil
In a large pot, bring 4 qt water to a rolling boil. Add 2 tbs coarse salt (it should taste like the sea).
Cook tonnarelli
Add 12 oz tonnarelli and cook until al dente according to package or 2–3 minutes for fresh pasta. Reserve 1 cup of pasta cooking water before draining. Do not rinse. Drain and set aside briefly.
Squid ink sauce base
Sauté aromatics
While pasta water heats, warm 3 tbs extra-virgin olive oil and 1 tbs unsalted butter in a wide sauté pan over medium heat. Add the thinly sliced 3 garlic cloves and 1 finely diced shallot. Cook, stirring, until softened and fragrant but not browned, about 2–3 minutes.
Bloom squid ink
Stir in 2 tsp dried squid ink until it evenly coats the aromatics and turns the pan black. Cook 30 seconds to bloom the flavor.
Deglaze and reduce
Pour in 1 cup dry white wine to deglaze, scraping any browned bits. Increase heat to medium-high and reduce the wine by about half, 3–4 minutes.
Add stock and cream
Add 1 cup fish or shellfish stock and bring to a gentle simmer. Stir in 1/2 cup heavy cream and simmer 2–3 minutes to thicken slightly. Taste and season with 1 tsp sea salt and 1/2 tsp freshly ground black pepper.
Finish with lemon
Stir in 1 tbs fresh lemon juice. Keep sauce at a low simmer while you finish the crab and combine with pasta. If sauce is too thick, thin with up to 1/2 cup reserved pasta water.
Crab & peppers
Prepare sun-dried peppers
If your sun-dried peppers are dry-packed, rehydrate them in hot water for 15 minutes, then drain and julienne. If oil-packed, drain and julienne directly. You should have about 3/4 cup julienned peppers.
Warm crab and peppers
In a small skillet, heat 1 tbs olive oil over medium heat. Add the julienned sun-dried peppers and 1/4 tsp red pepper flakes; cook 1–2 minutes to release aroma. Add 8 oz picked crab meat and gently warm for 1–2 minutes, folding carefully so the crab stays in lumps. Do not overcook or the crab will dry out.
Incorporate into sauce
Transfer the warmed crab and peppers into the squid ink sauce pan. Gently fold to combine and heat through for 1 minute. If needed, add up to 1/4 cup reserved pasta water to loosen sauce.
Finish & serve
Toss pasta with sauce
Add drained tonnarelli directly to the sauce and toss vigorously with tongs or two forks to coat evenly. Add reserved pasta water, a tablespoon at a time, to achieve a glossy emulsion and desired sauciness (usually 1/4–1/2 cup).
Adjust seasoning
Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
Plate and garnish
Divide among 4 plates. Garnish each portion with 1/2 tbs chopped fresh parsley, a light grating of 1 tsp lemon zest, a drizzle of 1/4 tsp extra-virgin olive oil, and optionally 1 tbsp grated Pecorino Romano or Parmigiano-Reggiano per plate. Serve immediately.