Ingredients

• 200g/7oz Italian '00' flour
• plus extra for dusting
• 1 free-range egg
• 6 free-range egg yolks
• 50g/1¾oz fine semolina flour
• 250g/9oz picked white crab meat
• 115g/4oz picked brown crab meat
• 1 lemon
• juice only
• 1 free-range egg yolk
• beaten
• 200g/7oz fresh mussels
• 200g/7oz fresh clams
• 150ml/5fl oz white wine
• 1 tbsp coriander stalks
• 75g/2½oz unsalted butter
• 1 banana shallot
• finely chopped
• 3cm/1in fresh ginger
• peeled and finely chopped
• 2 sticks fresh lemongrass
• bruised and finely chopped
• 150ml/5fl oz fish stock
• 150ml/5fl oz double cream
• ½ lemon
• juice only
• salt and freshly ground black pepper
• 50g/1¾oz unsalted butter
• 50g/1¾oz baby spinach
• 2 tbsp coriander cress
• 200g/7oz Italian '00' flour
• plus extra for dusting
• 1 free-range egg
• 6 free-range egg yolks
• 50g/1¾oz fine semolina flour
• 250g/9oz picked white crab meat
• 115g/4oz picked brown crab meat
• 1 lemon
• juice only
• 1 free-range egg yolk
• beaten
• 200g/7oz fresh mussels
• 200g/7oz fresh clams
• 150ml/5fl oz white wine
• 1 tbsp coriander stalks
• 75g/2½oz unsalted butter
• 1 banana shallot
• finely chopped
• 3cm/1in fresh ginger
• peeled and finely chopped
• 2 sticks fresh lemongrass
• bruised and finely chopped
• 150ml/5fl oz fish stock
• 150ml/5fl oz double cream
• ½ lemon
• juice only
• salt and freshly ground black pepper
• 50g/1¾oz unsalted butter
• 50g/1¾oz baby spinach
• 2 tbsp coriander cress

Directions

• Pulse the flour
• egg
• egg yolks and semolina in a food processor until well combined and the mixture comes together as a dough. Put the dough in a bowl
• cover with cling film and rest in the fridge for 30 minutes.
• Cut the pasta dough in half. Feed the pieces one at a time through a pasta machine according to the machine instructions
• ending on the thinnest setting.
• Mix both crab meats in a bowl with a little lemon juice. Season to taste with salt and pepper.
• Lay a sheet of pasta onto a floured work surface and stamp out discs 6-8cm/2½-3in wide. Put a spoonful of the crab mixture onto each disc and brush the edges of the pasta lightly with the beaten egg.
• Fold one half of the pasta over the filling then press lightly to seal. Pick the crescent of pasta up and twist the edges together
• forming a little lip on the outside edge of the pasta. Repeat with the remaining pasta and filling then set the tortellini aside
• covered in cling film
• until ready to cook.
• For the lemongrass and ginger sauce
• clean the shellfish and remove and beards from the mussels. Discard any that are cracked
• and any open shells that do not close when given a sharp tap.
• Heat a large saucepan with a lid and add the mussels
• clams
• wine and coriander stalks. Cook with the lid on for 2-3 minutes or until all the shells are open. Discard any that do not open.
• Strain
• keeping the liquor
• and remove half the mussels and clams from the shells and keep the other half in their shells for presentation.
• Heat a sauté pan until hot and add the butter
• shallots
• ginger and lemongrass and fry for 5 minutes.
• Pour in the liquor from the mussels and clams
• add the fish stock and bring to the boil
• then simmer for 3-4 minutes. Pass the mixture through a fine sieve into a clean saucepan.
• To finish the sauce
• add the cream
• salt
• pepper and lemon juice. Whisk until well combined.
• For the spinach
• heat a large sauté pan and add the butter and cook the spinach for 1-2 minutes or until wilted.
• To cook the pasta
• heat a large saucepan of salted water. Once boiling add the tortellini and cook for 1-2 minutes or until they float to the top.
• Place the wilted spinach in the centre of the serving bowl and top with the tortellini. Spoon the sauce over the top and garnish with mussels
• clams and coriander cress.