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Ingredients
- 100g unsalted butter, chopped
- 6 cloves garlic, thinly sliced
- 4 black chillies, thinly sliced (or red chillies, if unavailable)
- 2/3 cup (180ml) dry white wine
- 400g squid ink pasta
- 400g cooked crab meat
- 60 ml (1/4 cup) lemon juice
- lemon crumbs
- 60ml (1/4 cup) olive oil
- 140g (2 cups) white sourdough (or panko) breadcrumbs
- sea salt and cracked black pepper
- 40g (1/2 cup) finely grated pecorino
- 1 tablespoon finely grated lemon rind
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