Hasan Semay (Big Has) served up a tasty Crab linguine with homemade pasta on Saturday Kitchen.
The ingredients for the pasta dough are: 350g ‘00’ flour, plus extra for dusting, 12 free-range egg yolks and 1 free-range egg.
For the crab linguine: 2 tbsp olive oil, 2 garlic cloves, thinly sliced, 2 red chillies, finely chopped, 160ml chicken stock, 440g fresh linguine (or tagliatelle), see above, 220g crabmeat, picked, 25g fresh flatleaf parsley, finely chopped, 1 lemon, zest and juice, extra virgin olive oil, for drizzling and sea salt.
See recipes by Big Has in his book titled: Big Has HOME available from Amazon now.