1 pound squid ink fusilli pasta
1 stick (8 tablespoons) unsalted butter
1 teaspoon chile flakes
2 tablespoons white miso paste
1/2 pound medium (21/25) shrimp, peeled and cleaned, tail on
1 lobster (1 to 1 1/2 pounds), cooked, meat coarsely chopped
1/8 cup finely chopped fresh parsley
Kosher salt and freshly ground black pepper
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