Squid-Ink Pasta with Crabmeat-Stuffed Squid

• 8 pieces squid, cleaned
• 1 1/2 cups crabmeat, picked over to remove any cartilage
• 1/8 teaspoon kosher salt
• Pinch of pepper
• 2 teaspoons chopped fresh basil
• 2 teaspoons chopped fresh tarragon
• 2 teaspoons minced shallots
• 4 toothpicks
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter
• 2 tablespoons minced shallots
• 1/2 teaspoon minced garlic
• 2 teaspoons lemon juice
• 2/3 cup dry white wine
• 2/3 cup heavy cream
• 2/3 cup grated Parmesan cheese
• 1 tablespoon minced chives
• 4 servings fresh Egg Pasta with squid ink, cut into spaghetti (page 109)
• Salt and pepper

1. To make the squid, preheat the oven to 450F and bring a large pot of salted water to a boil.
2. Slice 4 of the squid into 1/4-inch-thick rings and set aside.
3. Combine the crabmeat, salt, pepper, basil, tarragon, and shallots in a bowl.
4. Using your fingers, fill the 4 uncut pieces of squid with the stuffing, two-thirds of the way full.
5. Close the openings of each piece of stuffed squid with a toothpick by making a sewing stitch.
6. Place a large nonstick ovenproof pan over high heat and add the olive oil.
7. When the oil just begins to smoke, place the stuffed squid in the pan and decrease the heat to medium.
8. Cook until the bottom of the squid turns golden brown, about 3 minutes, then flip the squid over and add the butter to the pan.
9. Cook for 2 minutes, then place the pan in the oven and cook for 2 minutes longer.
10. Remove the pan from the oven and place the squid on a plate.
11. Cover and keep warm.
12. To make the sauce, drain the oil from the pan and return it to the stove top over medium heat.
13. Add the shallots, garlic, lemon juice, and white wine, and simmer until most of the liquid evaporates, about 6 minutes.
14. Add the cream and Parmesan cheese.
15. Cook for 1 minute, then stir in the chives and reserved sliced squid and cook for 30 seconds longer.
16. Remove the pan from the heat and cover to keep warm.
17. Place a large pot of water over high heat and bring to a boil.
18. Add the pasta and cook for 2 minutes.
19. Drain.
20. Return the pan with the sauce to medium heat, add the pasta, and season to taste with salt and pepper.
21. Cook until the pasta is well combined, about 1 minute.
22. To serve, divide the pasta among 4 plates.
23. Top each with one piece of stuffed squid, then spoon the sliced squid and sauce over the top.
24. Serve hot.

crabmeat, kosher salt, pepper, fresh basil, tarragon, shallots, toothpicks, extravirgin olive oil, unsalted butter, shallots, garlic, lemon juice, white wine, heavy cream, parmesan cheese, chives, salt

Taken from www.epicurious.com/recipes/food/views/squid-ink-pasta-with-crabmeat-stuffed-squid-380566 (may not work)