Spicy Crab Pasta

Ingredients:

1/2 pound crab meat 
1/4 log miso-chili butter*
1 1/2 cups tomato sauce
1 tbs thinly sliced garlic
1 tbs small diced shallot
1 tbs chopped parsley
2 tbs olive oil
crushed chili flake (optional)
1 package of squid ink pasta*
Salt and pepper

*available at Osprey Seafood Market

Method:

• In a large pot, bring enough water to boil to cook your pasta. Season the water with salt. You want the water to taste seasoned, not as salty as the sea.

• In a large skillet, over medium heat, add the olive oil. When it begins to shimmer, add the garlic and shallot. Stir until just fragrant, don’t burn it.

• Add in the tomato sauce and reduce the heat to gently simmer until the shallot and garlic is softened. You may need to turn off the heat while you wait for the pasta to cook.

• Prepare two portions of pasta once the water is boiling. Cook until al dente.

• Using tongs, transfer the pasta directly to the pan with the tomato sauce and add the butter.

• Return the pan to medium heat.

• Gently toss the pasta to coat with the sauce. Adjust the seasoning as necessary with salt and pepper. Add the chili flakes if using.

• Add the crab and just warm through and incorporate into the pasta.

• Plate onto serving platter or individual bowls and garnish with chopped parsley.