Squid ink pasta with crab and chilli recipe
 Go over to the dark side with this dramatic black seafood pasta. Squid ink is easily obtained from good fishmongers. 3 free-range egg yolks2 free-range eggs3 sachets squid ink250g/9oz ‘00’ flour 3 free-range egg yolks 2 free-range eggs 3 sachets squid ink 250g/9oz ‘00’ flour 2 tbsp olive oil1 garlic clove, finely chopped4 spring onions, finely sliced1 red chilli, seeds removed, finely chopped2cm/1in fresh ginger, finely chopped200g/7oz white crab meat25ml/1fl oz white wine1 tbsp chopped flatleaf parsley1 tbsp chopped fresh basil 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 Method 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. For the squid ink pasta, whisk the egg yolks, whole eggs and squid ink in a bowl to combine. 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. 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. 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). 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. 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. 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. 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. Serve immediately in shallow pasta bowls, topped with the chopped parsley and basil.