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Ingredients
For the pasta dough
- 225g ’00’ flour (Italian-style flour, from the baking section of large supermarkets), plus extra to dust
- ¼ tsp salt
- 2 medium free-range eggs, plus 3 medium free-range egg yolks
- Semolina for dusting
For the sauce
- Olive oil for frying
- 1 garlic clove, finely grated
- 1 red chilli, deseeded and finely chopped
- Grated zest and juice 1-2 lemons
- 200g picked white crabmeat
- 2 tbsp fresh flatleaf parsley, finely chopped, plus extra to sprinkle
- Extra-virgin olive oil to drizzle
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