Squid Ink Casarecce Recipe
Lobster & crab ragu, confit tomato, broccoli rabe, lemon bread crumbs.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Pasta
Bring a large pot of salted water to a boil. Add the squid ink casarecce and cook until al dente according to package instructions. Drain and set aside, reserving a cup of the pasta water.
- 2
Make the Ragu
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the halved cherry tomatoes and cook until they start to blister, about 5 minutes.
- 3
Add Lobster and Crab
Stir in the chopped lobster and crab meat, followed by the lemon juice and zest. Cook for an additional 3-4 minutes, allowing the seafood to warm through. If the sauce is too thick, add some reserved pasta water to reach the desired consistency.
- 4
Cook the Broccoli Rabe
In another pot, blanch the chopped broccoli rabe in boiling salted water for about 2-3 minutes until bright green and tender. Drain and add to the ragu mixture.
- 5
Combine Pasta and Sauce
Add the cooked casarecce to the skillet with the lobster and crab ragu. Toss everything together, adding more reserved pasta water if needed. Season with salt and black pepper to taste.
- 6
Prepare the Lemon Bread Crumbs
In a small pan, toast the breadcrumbs over medium heat until golden brown. Remove from heat and mix in some lemon zest and grated Parmesan cheese.
- 7
Serve
Plate the squid ink casarecce, top with the lemon bread crumbs, and garnish with extra Parmesan cheese if desired. Enjoy!
