chef’s tip

Fresh focaccia bread with confit garlic and some marinated olives are a perfect starter with a glass of rose or prosecco. We like to use the oil from the garlic confit to marinate our olives and also add orange and lemon peel.

Spanner Crab Spaghettini And Bottarga

Add a twist to this classic coastal dish by adding white miso and bottarga. The addition of both ingredients elevates the dish and give a wonderful umami (complex) flavour.

Serves 4 people

Ingredientsmethod

Pasta dough

400g OO flour

4 whole eggs

Sauce

400g raw spanner crab

500ml chicken stock

2 tbsp white miso

100g butter

1lt white wine

Lemon juice (1 lemon)

Combine eggs and flour to form a dough.

Knead the dough for 10 minutes, wrap it in cling film and let it rest for 30 minutes.

Laminate the dough through a pasta roller to a 2mm thickness and cut with a sharp knife to 2mm wide. Put the pasta to the side.

Meanwhile, bring chicken stock to boil, add lemon juice, white wine, white miso and butter. Add the crab to the stock mixture. Start cooking pasta in boiling water. Cook for two minutes and add to the crab sauce.

Cook the pasta and crab sauce for one minute. Dress on a plate and using a microplane, grate some bottarga on top. Serve straight away and enjoy.