Ingredients

• 3 free-range egg yolks
• 2 free-range eggs
• 3 sachets squid ink
• 250g/9oz ‘00’ flour
• 2 tbsp olive oil
• 1 garlic clove
• finely chopped
• 4 spring onions
• finely sliced
• 1 red chilli
• seeds removed
• finely chopped
• 2cm/1in fresh ginger
• finely chopped
• 200g/7oz white crab meat
• 25ml/1fl oz white wine
• 1 tbsp chopped flatleaf parsley
• 1 tbsp chopped fresh basil

Directions

• For the squid ink pasta
• whisk the egg yolks
• whole eggs and squid ink in a bowl to combine.
• Place the flour in a food processor and
• with the motor running
• add the liquid until it forms a dough.
• Remove from the processor and knead gently to bring the dough together. Wrap the dough in cling film and set aside in the fridge for 30 minutes.
• Roll out the rested pasta dough through a pasta machine
• gradually reducing the thickness until it is rolled to the thinnest setting. Then cut into the shape of your choice (linguine and spaghetti work well).
• For the crab and chilli topping
• heat a frying pan over a medium heat and add the oil. Once hot
• add the garlic
• spring onions
• chilli and ginger and gently fry for about a minute
• without browning.
• Add the crab and heat through. Add the white wine and simmer until the volume of the liquid is reduced by half.
• Bring a large saucepan of salted water to the boil and drop in the pasta. Cook for 1-2 minutes
• then drain and add to the crab mixture. Season
• to taste
• with salt and freshly ground black pepper.
• Serve immediately in shallow pasta bowls
• topped with the chopped parsley and basil.