Harissa tagliatelle with crab, peas and chervil recipe
 Take the time to make this harissa-spiked pasta for a vibrant and spicy crab dish. You will need a pasta machine to make this recipe. 225g/8oz ‘00’ flour, plus 15g/½oz extra for dusting2 free-range eggs 35g/1¼oz rose harissa good pinch salt 225g/8oz ‘00’ flour, plus 15g/½oz extra for dusting 2 free-range eggs 35g/1¼oz rose harissa good pinch salt glug olive oil4 garlic cloves, thinly sliced200g/7oz white crab meat75g/2½oz fresh peas50g/1¾oz butter2 small preserved lemons, thinly sliced into round discs, seeds discarded1 lemon, zest only 25g chervil, roughly chopped50g/1¾oz skinless pistachios , roughly choppedfreshly ground black pepper glug olive oil 4 garlic cloves, thinly sliced 200g/7oz white crab meat 75g/2½oz fresh peas 50g/1¾oz butter 2 small preserved lemons, thinly sliced into round discs, seeds discarded 1 lemon, zest only 25g chervil, roughly chopped 50g/1¾oz skinless pistachios , roughly chopped freshly ground black pepper Method To mkae the paste, put all theingredients into a mixing bowl and mixture together until all the liquid has been absorbed by flour. Gather and knead the mixture into smooth dough. Add a little extra flour and knead it for a few minutes, pulling and stretching the dough to activate the gluten. Cover the dough in cling film and put in the fridge for 30 minutes.Dust a clean surface with ‘00’ flour and feed the dough through the pasta maker on the thickest setting and then repeat on the thinner setting until the pasta is thin and smooth.Choose your preferred setting for either tagliatelle or linguine/spaghetti and pass the pasta through the cutters to make your chosen pasta.Heat a good glug of olive oil in a frying pan placed over a medium heat and soften the garlic gently, without colouring, for a few minutes. Add the crab meat and warm through for a few minutes. Add the peas and season with salt and pepper. Add the butter and coat the pasta. Add the preserved lemons, lemon zest and pistachios and stir through. Remove from heat, stir in the chervil and serve. To mkae the paste, put all theingredients into a mixing bowl and mixture together until all the liquid has been absorbed by flour. Gather and knead the mixture into smooth dough. Add a little extra flour and knead it for a few minutes, pulling and stretching the dough to activate the gluten. Cover the dough in cling film and put in the fridge for 30 minutes. To mkae the paste, put all theingredients into a mixing bowl and mixture together until all the liquid has been absorbed by flour. Gather and knead the mixture into smooth dough. Add a little extra flour and knead it for a few minutes, pulling and stretching the dough to activate the gluten. Cover the dough in cling film and put in the fridge for 30 minutes. Dust a clean surface with ‘00’ flour and feed the dough through the pasta maker on the thickest setting and then repeat on the thinner setting until the pasta is thin and smooth. Dust a clean surface with ‘00’ flour and feed the dough through the pasta maker on the thickest setting and then repeat on the thinner setting until the pasta is thin and smooth. Choose your preferred setting for either tagliatelle or linguine/spaghetti and pass the pasta through the cutters to make your chosen pasta. Choose your preferred setting for either tagliatelle or linguine/spaghetti and pass the pasta through the cutters to make your chosen pasta. Heat a good glug of olive oil in a frying pan placed over a medium heat and soften the garlic gently, without colouring, for a few minutes. Add the crab meat and warm through for a few minutes. Add the peas and season with salt and pepper. Heat a good glug of olive oil in a frying pan placed over a medium heat and soften the garlic gently, without colouring, for a few minutes. Add the crab meat and warm through for a few minutes. Add the peas and season with salt and pepper. Add the butter and coat the pasta. Add the preserved lemons, lemon zest and pistachios and stir through. Remove from heat, stir in the chervil and serve. Add the butter and coat the pasta. Add the preserved lemons, lemon zest and pistachios and stir through. Remove from heat, stir in the chervil and serve.