Squid Ink Orecchiette
Jumbo Crab, Crab-Tomato Sauce, Herb Ricotta, Panko Breadcrumbs, Parsley
Chef Jeffrey Williams of Willowsong | Washington, D.C.
Adapted by StarChefs | January 2026 | Photo: will Blunt
INGREDIENTS
Squid Ink Orecchiette:
3 cups all-purpose flour
1½ cups semolina flour
2 whole eggs
1 tablespoon squid ink
Herb Ricotta:
8 ounces ricotta
1 tablespoon chopped parsley
1 tablespoon extra virgin olive oil
½ teaspoon fennel pollen
¼ bunch thyme, leaves picked
Zest and juice of 1 lemon
Kosher salt
Crab Sauce:
2 whole crabs, chopped
1 onion, diced
1 red bell pepper, diced
1 bulb fennel, diced
½ head celery, diced
One 6-ounce can tomato paste
¼ bunch thyme
¼ bunch tarragon
4 bay leaves
4 ounces brandy
1 quart crab stock
One 28-ounce can whole plum tomatoes
2 tablespoons Old Bay seasoning
Kosher salt
To Assemble and Serve:
1 tablespoon chopped garlic
2 teaspoons red pepper flakes
4 ounces jumbo crab meat
1 tablespoon unsalted butter
½ tablespoon chopped parsley
2½ ounces toasted panko breadcrumbs
Extra virgin olive oil
METHOD
For the Squid Ink Orecchiette:
In the bowl of a stand mixer fitted with a dough hook, combine flours. Add remaining ingredients. Mix until a crumble-like texture is achieved, adding water as needed to thin. Transfer dough to a work surface and knead until dough is smooth and elastic. Wrap tightly in plastic wrap and let rest 2 hours at room temperature. Portion dough into small balls. Using a rolling pin, roll out to ½-inch thickness. Cut into desired orecchiette shape. Let sit 1 hour at room temperature. Transfer to an airtight container and refrigerate.
For the Herb Ricotta:
In a mixing bowl, whisk together all ingredients until smooth. Season with salt. Transfer to an airtight container and refrigerate.
For the Crab Sauce:
In a rondeau over medium-high heat, add crab, onions, peppers, fennel, and celery. Sauté until onions are deeply caramelized. Add tomato paste and continue cooking until paste begins to caramelize. Add thyme, tarragon, and bay leaves. Deglaze pan with brandy. Once alcohol has cooked off, add crab stock and bring mixture to a simmer. Add plum tomatoes and cook until tomatoes are fork-tender. Remove from heat and let cool 10 minutes. Transfer mixture to a Vitamix Commercial blender. Purée until smooth. Strain through a fine chinois. Season with Old Bay and salt. Return mixture to rondeau over low heat and keep warm.
To Assemble and Serve:
Bring a pot of salted water to a boil. Add 5 ounces Squid Ink Orecchiette and cook until just al dente. Strain and set aside. In a sauté pan over medium-high heat, add garlic and red pepper flakes. Toast until fragrant. Deglaze pan with 6 ounces Crab Sauce. Cook until mixture has reduced by one-quarter. Add Squid Ink Orecchiette, allowing pasta to finish cooking in sauce. Fold in crab and butter. Once warmed through, add parsley and toss to evenly coat Squid Ink Orecchiette. Reduce heat and keep warm. Spread desired amount Herb Ricotta across a shallow serving bowl. Top with warmed Squid Ink Orecchiette and Crab Sauce. Finish with panko breadcrumbs and a drizzle olive oil.
