Ingredients

• 250g/9oz 00 pasta flour
• 2-3 free-range egg yolks
• 2 free-range eggs
• 3 sachets squid ink
• semolina flour
• to dust
• 4 tbsp olive oil
• 1 garlic clove
• finely chopped
• 1 red chilli
• seeds removed
• finely chopped
• 50g/1¾oz baby capers
• 50ml/2fl oz dry white wine
• 250g/9oz white crab meat
• 1 tbsp freshly chopped flatleaf parsley
• 1 tbsp chopped fresh coriander
• 1 lemon or lime
• juice only

Directions

• For the linguine
• put the flour
• 2 egg yolks and the whole eggs in a large food processor. Add the squid ink and blend until the mixture resembles wet breadcrumbs. Squeeze a small amount in your hand to check if the dough comes together easily
• if not add another egg yolk. (Make sure you remove the blade before placing your hand in the food processor.)
• Remove the mixture and turn out onto a floured work surface. Shape the dough into a ball and knead until smooth. Wrap in cling film and set aside to rest for at least 30 minutes.
• Remove the cling film and using a pasta machine roll out the dough
• starting with the thickest setting and working down to the thinnest. Then feed through the linguine attachment
• or cut into strips.
• For the crab
• chilli and parsley sauce
• heat a frying pan and
• when hot
• add the oil. Add the garlic and chilli and cook for 1-2 minutes. Add the capers and fry for another minute. Pour in the white wine and cook for a further minute
• then stir in the crab.
• Meanwhile
• bring a large saucepan of salted water to the boil and add the pasta. Cook for 2 minutes
• or until the pasta is al dente.
• To serve
• stir in the parsley
• coriander
• lemon (or lime) juice to the crab sauce. Add the pasta to the sauce and toss together
• at this point you could add a touch of the pasta water to emulsify the sauce. Place in serving bowls and eat immediately.