- 3 free-range egg yolks
- 2 free-range eggs
- 3 sachets squid ink
- 250g/9oz â00â 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
- 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.