Spiced Crab and Calamari Angel Hair Pasta
Ingredients
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- 6 oz angel hair pasta≈ $2.95
- 6 oz calamari rings and tentacles≈ $2.65
- 4 oz lump crab meat≈ $10.55
- 3 tbsp olive oil≈ $0.40
- 2 tbsp butter≈ $0.65
- 1 tsp fennel seeds, lightly crushed≈ $0.20
- 1/2 tsp garlic powder≈ $0.10
- 1/4 tsp cayenne pepper≈ $0.10
- 1 tbsp lemon juice≈ $0.20
- Salt and black pepper to taste≈ $1.10
Prices are rough US grocery estimates per ingredient and may vary by store and season.
Instructions
- 1
Bring a large pot of salted water to a boil and cook angel hair pasta for 3-4 minutes until al dente; reserve 1/3 cup pasta cooking water and drain.
- 2
Heat olive oil and butter in a wide skillet over medium heat. Add crushed fennel seeds, garlic powder, and cayenne, toasting for 30 seconds until fragrant.
- 3
Add the calamari to the skillet and sauté quickly over medium-high heat for 90 seconds until opaque and tender.
- 4
Gently fold in the crab meat and lemon juice to warm through without breaking up the crab lumps.
- 5
Toss the pasta and reserved pasta water directly into the skillet, coating the strands in the seafood butter emulsion.
- 6
Season with salt and freshly cracked black pepper before serving immediately.