King crab with squid ink garganelle

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

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

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

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

Scoop into the upturned crab's head and serve immediately