Crab and Garlic Cream Squid Ink Pasta

• Seafood

  • 4 oz Lump crab
  • 1/3 lb Squid ink pasta, cooked and drained

• Produce

  • 1 cloves Garlic
  • 1 Oregano or basil, leaves

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 2 tbsp Butter
  • 2 tbsp Heavy cream

Found on honestcooking.com

Description

Ingredients

• 2 Tbsp butter
• 1-2 cloves of garlic
• 2 Tbsp heavy cream
• Salt and pepper
• ⅓ lb squid ink pasta, cooked and drained
• 4oz lump crab, picked over to remove any shells
• Oregano or basil leaves, for garnish, optional

Directions

• In a large skillet, melt the butter over medium heat. Add the garlic and sauté until fragrant.
• Add the heavy cream and heat through, about 4-5 minutes, and season with salt and pepper. Add the cooked pasta and toss, then add the lump crab meat to coat in the sauce, being careful not to break it up.
• Divide between two plates and garnish with oregano or basil leaves. Serve immediately.