This striking starter from Luke Holder can be enjoyed communally - the homemade pasta and crab mix is served in a crab's head for diners to scoop out. You will need a garganelli board for this squid ink garganelle recipe, which can be bought relatively cheaply in cook shops or online.
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Begin by preparing the pasta. Combine the squid ink and egg yolks in a bowl. Sift the flour into a separate bowl, create a dip in the middle and mix the black egg mix into the flour, forming a smooth dough. Wrap in cling film and rest for 20 minutes
2 tbsp of squid ink
9 egg yolks
200g of pasta flour
Roll out the pasta to a 3mm thickness, then cut into 4cm squares. Place a square of pasta onto the garganelli board with a point facing towards you, then roll the pasta lightly into the ridges using the dowling. Once you reach the far corner, hook the corner around the dowling and bring back towards you so the ridged pasta wraps around it. Repeat until all of the dough is used up
Leave the pasta to dry for 15 minutes before cooking
Meanwhile, add the king crab to a large pan of seasoned cold water, bring to the boil and simmer for 15 minutes. Remove from the water and cool in iced water for 30 minutes
1.5kg king crab
Crack the legs and claws and remove the meat, picking through to make sure any bits of shell and cartilage are removed. Warm the butter in a pan and stir through the crab meat. Clean out the head, dry and set aside
80g of butter
Cook the garganelli in salted boiling water for 1 minute, then drain and stir through the buttered crab meat. Season with black pepper and salt, adding the fresh herbs and a squeeze of lemon juice
3 sprigs of flat-leaf parsley, chopped
1/2 bunch of chives, finely chopped
Scoop into the upturned crab's head and serve immediately
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