Thick Spaghetti is tossed with Shrimp, Crab, Bottarga & Squid Ink
Dress up your plate for All Hallows’ Eve with spooky squid in spaghetti with crab and bottarga! Don't let the seafood scare you - Halloween won’t get any more delicious than this!
This is a quick, easy recipe ready in minutes from our very own Chef Lorenzo Boni. This recipe uses a medley of seafood such as shrimp, crab meat, squid ink, and bottarga. Bottarga is the part of a fish - typically a grey mullet or a bluefin tuna - that holds the roe and is salted, dried, and pressed. We suggest that you cook the seafood just enough to keep it nice and juicy but cooked through. Squid ink does not require much cooking time either, just bring to simmer and it’s good to go! Check out this video from Chef Lorenzo for a visual tutorial - Happy Halloween everyone!
Ingredients 8 Servings
- 1 box Barilla® Thick Spaghetti pasta
- 6 tablespoons extra virgin olive oil, divided
- 1 pound shrimp, cleaned and deveined, cut lengthwise
- 5 tablespoons squid ink
- 1 cup lump crab meat
- 1 lobe mullet bottarga, peeled and grated
- 2 tablespoons Italian parsley, chopped
- Salt and black pepper to taste
Bring a pot of water to boil, cook pasta two minutes less than packaging directions. Reserve 1 cup pasta cooking water.
Meanwhile, in a skillet sauté shrimp with ½ the olive oil, season with salt and pepper add squid ink diluted in ½ cup pasta water, bring to a simmer.
In a pan warm up crab with remaining olive oil and parsley.
Drain pasta and toss with shrimp mixture and ½ cup of reserved pasta cooking water over high heat.
Turn heat off, plate and top with crab and bottarga.