I love the look of squid-ink pasta. Be aware that the squid-ink does impart a fishy flavor to the noodles, so serve with shellfish and a well-chilled dry pinot gris. If you like cheese on your pasta, and who doesn't, be sure it does not overpower the crab: the salt in the Locatelli pecorino romano nicely complements the sea flavor (and prevents you from using too much), but I wouldn't use anything too sharp and rich.
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