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Ingredients
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Topping
Method
Preparation and Cooking
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the spaccatelli pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- 2
Make the Almond Pesto
In a food processor, combine blanched almonds, basil leaves, Parmesan cheese, garlic, salt, and black pepper. Pulse until coarsely chopped. With the processor running, slowly add olive oil and lemon juice until the mixture is smooth and creamy. Adjust seasoning to taste.
- 3
Combine Pasta and Sauce
In a large bowl, combine the drained pasta with the almond pesto and squid ink. Add reserved pasta water a little at a time until you reach the desired consistency.
- 4
Serve with King Crab
Plate the squid ink spaccatelli and top with the king crab meat. Garnish with fresh basil leaves and lemon zest before serving.
