In the Kitchen: Squid Ink Spaghetti

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Go Providence has brought Chef Lauren Lynch from Rosalina, making Squid Ink Spaghetti with crab and green chilies.Ingredients:

1 lb squid ink spaghetti

1 cup dry white wine such as Pinot Grigio

1/4 cup of lemon juice

I tbsp of chopped garlic

4 tbs butter (1/2 stick)

4 tbs good extra-virgin olive oil

1/2 bunch of fresh parsley chopped

8 oz. crab meat lump preferably

1 jalapeño pepper grilled or roasted, seeded and chopped

1 poblano pepper grilled or roasted, seeded and chopped

1/4 cup grated Pecorino Romano cheese (or toasted bread crumbs if you prefer)

Kosher salt and pepper to taste

Pinch of crushed red pepperSteps:

• Grill oiled jalapeño and poblano pepper until a nice char develops, cover to steam.

• Peel and seed peppers, chop.

• Drop squid ink spaghetti in rapidly boiling salted (like the sea) water.

• Sautée garlic in 2 tbs olive oil, 2 tbs butter, salt, pepper, red pepper flakes until garlic is fragrant and lightly toasted.

• Deglaze pan with white wine and lemon juice cook until reduced.

• Add peppers, crab meat and half the parsley sautée until combined.

• Add drained pasta (cook until al dente) into pan with some starchy pasta water and remaining butter, sautée for one minute or until pasta absorbs sauce.

• Toss with half of the cheese (skip this step if using breadcrumbs)

• Plate, top with parsley, remaining olive oil, and cheese if desired (if not substitute toasted bread crumbs.

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