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Miso Leek Squid Ink Pasta

Squid ink pasta tossed in a light, buttery miso leek sauce with lump crab meat!
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 servings
Author Olivia Lam

Ingredients

  • 8 oz Squid Ink Spaghetti
  • 4 tbsp Unsalted Butter
  • 1 Leek (trimmed and cut into half-moon slices)
  • 3 Garlic Cloves (sliced)
  • ½ tsp Red Pepper Flakes
  • 3 tbsp White Miso Paste
  • ½ cup Sake
  • 8 oz Lump Crab Meat
  • 1 Lemon
  • 1 tbsp Cold Unsalted Butter
  • ¼ cup Grated Parmesan
  • Chopped Chives (for serving)

Instructions

  • Bring a pot of water to a boil. Cook the squid ink pasta according to the package directions until al dente. Before draining the pasta measure out 1¼ cups of the pasta water and set aside. Drain the pasta and rinse under cold water.
  • Heat a large pan over medium heat. Add in the 3 tablespoons of butter and allow it to melt. Then add in the leeks and garlic. Sauté for 5-7 minutes until the leeks have softened and started to caramelize.
  • Mix in the red pepper flakes and white miso paste. Cook for 1 minute. Pour in the sake. Allow it to bubble and reduce for about 2 minutes. Then add in the juice from half a lemon along with the crab. Give it a mix then pour in 1 cup of the reserved pasta water. Once it comes to a gentle bubble add in the pasta.
  • Gently toss the pasta with the sauce, careful not to break apart the lumps of crab too much. Add in the tablespoon of cold butter and parmesan. Continue to gently toss the pasta and sauce together until it's slightly thickened and the past has absorbed most of the sauce. Add a splash more pasta water at a time if needed. Remove the pan from heat. Taste for seasoning and add salt, pepper, or more lemon juice if needed. Garnish the top with chives and enjoy!