Squid Ink Tonnarelli, Charred Tomato, Calabrian Chili, White Shrimp, Dungeness Crab, and Castelvetrano Olives

Serves: 4 Recipe by Adam Dorris

3 cloves garlic, sliced thinly

1.5 T. Ritrovo Selections Chili Flake*

1 Jar Ritrovo Selections Puttanesca Sauce*

2 T. Casina Rossa Squashed Olives*

1 cup Newman’s Fish Co Breadcrumb*

1 lb Wild White Shrimp, peeled and deveined*

1/3 lb Dungeness Crab Meat*

1/2 Package Rustichella d’Abruzzo Squid Ink Tonarelli Pasta*

6 T. Napa Valley Olive Oil Co Extra Virgin Olive Oil*

Jacobsen Salt*

Black Pepper

2 oz Dry White Wine or Dry Vermouth*

1 T. Unio Vinegar de Vermouth*

Bring one 8 qt pot of liberally salted water to a boil.

Heat 4 T. of @napavalleyoliveoilco olive oil and 1 thinly sliced clove of garlic over medium heat in large sauté pan. When garlic begins to sizzle, add breadcrumb and 1 t. Jacobsen salt, constantly move to coat and to toast breadcrumb. When golden and crispy remove from heat and pour contents on to paper towel line plate. Set aside.

Using same pan, heat 2 T. olive oil over medium high heat once oil has movement but is not to smoke point add 1 lb of peeled and deveined wild white shrimp to pan. Sauté quickly, moving constantly until shrimp are bright and colorful yet still undercooked. Remove from heat, pour contents into plate or bowl. Set aside.

Using same pan heat 1 T. olive oil and 2 thinly sliced cloves of garlic on medium-high heat. When garlic starts to sizzle , add olives and white wine, chili flake and reduce by half. Add Puttanesca sauce, bring to simmer. Add vinegar.

Add pasta to boiling salted water, set 12 minute timer.

Add shrimp to sauce with 2 minutes remaining on pasta timer to finish cooking.

Check doneness of pasta, strain reserving 1-2 T. of pasta water.

Add pasta, crab meat, and pasta water to sauce. Toss to coat and to heat through crab meat. Check seasoning and adjust if necessary.

Plate evenly for four people, top with breadcrumb, Pecorino or Parmesan and favorite herbs.

• Available at Newman’s Fish Company

Squid Ink Pasta with Fresh Dungeness Crab and Cream Sauce

Recipe by Mitch Temple and Gracie Schatz

Serves 4

Prep time: 30 minutes  Difficulty: Easy

Ingredients:

1 large Shallot*, diced

5 cloves garlic, diced

1 large leek, cleaned, tougher top discarded, diced

1 fennel bulb, fronds set aside for garnish, bulb diced

1 bunch chives, finely chopped

¾ lb freshly picked Dungeness crab meat*

¼ cup butter

1 ½ cups heavy cream

¼ cup grated Parmesan or grana padano cheese*

¼ cup dry white wine (like vernaccia di san gimignano)*

1 teaspoon red pepper flakes

1 package squid ink tagliolini* 

1 large lemon*

In a large pot, bring a half  gallon of water to a boil with 2 tablespoons of sea salt. While your water is heating, melt butter in a large saute pan over medium heat. Once the butter is starting to bubble, add diced shallot, leek, fennel bulb and garlic and increase the heat. Cook until they are golden brown and start to stick to the bottom of the pan, stirring constantly, about 10 minutes. Add your dry white wine and scrape the bottom of the pan with a wooden spoon to deglaze. Add heavy cream and reduce heat to low. Add half of your grated Parmesan or grana padano and the teaspoon of chili flakes. Continue to simmer until your pasta water boils. Add pasta to boiling water. Once your pasta is cooking, add the fresh Dungeness crab meat to the cream sauce. The pasta will cook for 3-6 minutes (depending on how al dente you like it). Right before you strain the pasta, add a ¼ cup of the pasta water to your sauce, this will help it stick to the pasta. Taste your sauce, add salt or more chili flake if you like! Toss your strained squid ink pasta in your crab and cream sauce, add chives, the zest and juice of the lemon and garnish with fennel frond and the remaining grated cheese. This dish is rich and decadent, it pairs beautifully with a crisp, bright and dry white wine like an Arneis* or dry Riesling*. Make sure to serve it with a nice fresh salad. Enjoy!

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*= items that can be procured at Newman’s Fish Market