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Fresh Italian Meatballs and Sausage

Squid Ink Linguini with Abruzzese Meatballs

This elegant recipe perfectly pairs Italian ingredients with flavors from the sea—tender Abruzzese meatballs, slightly salty squid ink pasta, lump crabmeat, fresh tomatoes, and shallots in a rich white wine sauce. A quick, delicious way to add instant drama to dinner parties!

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Total Time
40 mins
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Skill Level
Beginner
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Servings
4 Servings

This elegant recipe perfectly pairs Italian ingredients with flavors from the sea—tender Abruzzese meatballs, slightly salty squid ink pasta, lump crabmeat, fresh tomatoes, and shallots in a rich white wine sauce. A quick, delicious way to add instant drama to dinner parties!

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Ingredients


Product ImageAbruzzese Italian Style Meatballs
  • Carando Abruzzese Meatballs1 Pack
  • Squid Ink Linguini1 Pound
  • Olive Oil2 Tablespoons
  • Fresh Garlic4 Cloves
  • Crushed Red Pepper1 Teaspoon
  • White Wine1/2 Cup
  • Fresh Tomatoes, Diced1 Cup
  • Large Shallot, Minced1
  • Fresh Basil, Chopped2 Tablespoons
  • Lump Crabmeat, Picked Of Shells1/2 Pound
  • Unsalted Butter4 Tablespoons
  • Parmesan Cheese, Grated1/4 Cup

Instructions


  1. Cook meatballs according to package instructions, reserve.

  2. Bring a large pot of water to a rolling boil.

  3. While the meatballs are cooking, heat a large skillet over medium-high heat, add the olive oil, garlic, shallot, and crushed red pepper, cooking until the garlic just starts to turn golden.

  4. Deglaze the pan with the white wine, add the tomatoes, and reduce the liquid by half.

  5. Boil the pasta until al dente.

  6. Drain the pasta, reserving about 2 cups of the pasta water.

  7. Return the pasta to the pot, add the tomato mixture, bring to a boil, then add butter and enough pasta water to make it a little saucy.

  8. Add the crab, meatballs, and basil and toss to coat,

  9. Transfer to a platter, garnish with the cheese, and serve immediately.

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