Squid Ink Linguine with Dungeness Crab
🦑 🦑 🦀 🦀
Garlic Butter, Lemon, Parmesan, Parsley
Using squid ink pasta instead of traditional pasta elevates this crab dish both in flavor and presentation. The pasta brings a subtle briny, umami-rich note that echoes the natural sweetness of Dungeness crab without overpowering it. It creates a deeper, more cohesive seafood profile — like a quiet reminder of the ocean in every bite. Paired with garlic butter and a touch of lemon zest, the squid ink adds complexity while letting the crab remain the star.
Visually, the contrast between the inky black pasta and the delicate coral-hued crab meat is striking. It transforms a simple plate of pasta into something elegant and memorable — perfect for a special dinner or a bold twist on a classic.
Squid Ink Linguine with Crab Recipe
Ingredients
- 6 oz. or more – cooked, shelled, dungeness crab (leg and shoulder) meat
- sea salt
- 8 oz. squid ink linguine
- 4 T. rich and creamy butter (we like Kerrygold) plus more for heating the crab
- several cloves garlic, minced (use more or less to your taste)
- 1/8 t. red chile flakes (or to taste)
- fresh ground black pepper
- parmesan, grated
- parsley, chopped, plus a few leaves for garnish
- lemon zest and juice
- edible flowers (optional, these are begonia)
Method
Cook linguine in well-salted boiling water al dente. Reserve one cup of pasta water then drain the pasta.
While linguine is cooking, melt butter in a sauté pan large enough to hold the pasta. Add garlic and red chili flakes then cook for a couple minutes until the garlic is fragrant but not browned. Turn off the heat. Toss pasta into the pan with the garlic butter. Add about half of the hot pasta water and continue to toss. Season with fresh ground black pepper, parmesan, and parsley. Add more pasta water as needed to make a silky sauce to coat the strands of linguine.
Meanwhile, gently warm the crabmeat in a small amount of butter to just heat through. Toss with lemon zest. Finish with a squeeze of lemon juice.
Toss the warm crab with the pasta, reserving some of the leg meat to put on top for presentation. Plate the pasta. Garnish with more parmesan and parsley. Decorate with parsley leaves and edible flowers for a nice fresh springlike dish.
🦀🦀 MORE DUNGENESS 🦀🦀
Dungeness Crab with Cellophane Noodles Inspired by Charles Phan here
Crab Lovers’ Crab Louie Inspired by Swan Oyster Depot here
Chilled Zucchini Soup with Dungeness Crab here
Dungeness Crab Nigiri here
Dungeness Crab and Avocado Rice Bowl here
Fire-Roasted Aguachile with Spot Shrimp and Dungeness Crab here
Jimmy Buffett’s Favorite Seafood Gumbo here