Instructions: For the Fettuccine: Mix the flour, 3 eggs, 1 egg yolk and add 1 tbsp squid ink and stir thoroughly (if very thick add a small amount of water). Knead and leave to rest for 15 minutes. Cut into 4 and roll out until very thin.

Cut into thin Fettuccine strips and hang over spaghetti tree to dry.

Add oil to the frying pan and heat. Add crab, finely chopped coriander, lime juice, finely chopped chilli and the ginger. Season and taste (you may need to add vegetable stock if it is very thick). Bring a large pan of water to boil and add the pasta. Boil for 1-2 minutes until al dente. Drain the pasta. Arrange on a plate and top with the crab mixture.

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