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Ingredients
- 300 gm Flour, (11oz)
- 4 x Large eggs
- 1 pkt Squid ink
- 1 c. Water
- 200 gm Crab meat, (7oz)
- 1 bn Coriander
- 1 x Lime
- 1 x Chilli
- 1 x Clove garlic
- 1 pch Ginger Salt and pepper
- 110 ml Oil, (1/2 c.)
- 150 ml Vegetable stock, (5fl ounce)
Directions
- For the Fettuccine: Mix the flour, 3 Large eggs, 1 egg yolk and add in 1 tbsp squid ink and stir thoroughly (if very thick add in a small amount of water). Knead and leave to rest for 15 min. Cut into 4 and roll out till very thin.
- Cut into thin Fettuccine strips and hang over spaghetti tree to dry.
- Add in oil to the frying pan and heat. Add in crab, finely minced coriander, lime juice, finely minced chilli and the ginger. Season and taste (you may need to add in vegetable stock if it is very thick). Bring a large pan of water to boil and add in the pasta. Boil for 1-2 min till al dente. Drain the pasta. Arrange on a plate and top with the crab mix.
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