Handmade Squid Ink Fettucine with Crab, Mint and Chile
The striking ebony color and slightly briny flavor of our Cuttlefish (Squid) Ink works wonders in pasta paired with seafood. In this recipe, mint and chiles add a burst of freshness and heat to a...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at shop.woodlandfoods.com.
Ingredients
- 2 Large Eggs
- 1 1/2 Teaspoons Cuttlefish (Squid) Ink
- 1 Cup All-Purpose Flour, plus more for tossing
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Clove Garlic, minced
- 1/2 Small Red Chile, seeded and finely chopped
- 1/4 Cup White Wine
- 2 Ounces Crabmeat, picked over and rinsed
- 2 Tablespoons Fresh Mint, chopped
- Kosher Sea Salt Flakes
- Lemon Wedges
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