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Linguine Nere Con Polpa di Granchio

Jeff Peroutka

As a Lombok local and avid food enthusiast, Jeff brings a unique and flavorful perspective to the pages. Originally hailing from Hawaii, Jeff’s passion for adventure and a deep interest in the rich cultural tapestry of Indonesia captures the essence of Lombok and Indonesia, offering readers a taste of the extraordinary.

Post Type :

Eat

Published on :

April 23, 2024

Ingredients:

100 gr squid ink linguine
40 gr cherry tomatoes
20 gr black olives
4 gr salt
1 gr garlic
50 gr crab meat
3 gr parsley
3 gr basil

Boil the linguine for 8 min – water must have salt 10 gr per 1 litre water.
To prepare the sauce – add olive oil and garlic, then add the cherry tomato sauce and cook for a few min
Then add the crab meat and 1 ladle of fish stock.
When the pasta is ready saute for 2 min adding olive oil, chopped parsley and basil.
Plate in a pasta.