Try it yourself

Orecchiette with crab, broad beans & chilli

SERVES 2 PREP 1 hr plus resting

COOK 10 mins MORE EFFORT

1 tbsp extra virgin olive oil

1 red chilli, finely chopped 1 garlic clove, crushed 100g picked white crabmeat 2 tarragon sprigs, leaves picked and roughly chopped

50g broad beans, briefly blanched and double podded

For the sauce

½ tbsp olive oil

1 shallot, finely chopped 1 tarragon sprig

200g broad beans, frozen 200-250ml light chicken or vegetable stock

For the pasta

300g semolina flour, plus extra for dusting

1 Make the pasta dough by mixing the flour with 150-160ml water and 1 tsp fine salt until it comes together. Knead to a smooth dough on a lightly floured work surface, about 10 mins. Wrap and chill in the fridge for 30 mins. 2 To make the sauce, heat the oil in a frying pan and fry the shallot for 2-3 mins to soften. Add the tarragon and beans. Almost cover with the stock and bring back to the boil for 2-3 mins until tender. Remove the tarragon, and spoon the beans and stock into a blender. Blitz to a smooth purée, season and keep warm.

3 Once the dough has rested, divide into quarters, and work with one piece at a time on a lightly dusted work surface, keeping the others covered. Roll into a sausage shape about 1cm thick, then cut into 1/2cm pieces with a dough scraper or cutlery knife. Flatten the pieces with your thumb or a knife, rolling the dough towards you, then use your thumb to shape the pasta into a slight dome. They should look like small squashed ears. Dust the work surface with more flour to stop them sticking, and keep on floured trays while you make the rest. 4 Heat the extra virgin olive oil in a frying pan with the chilli and garlic for 1-2 mins to infuse without browning. Set aside. 5 When ready to cook, tip the pasta into boiling salted water for 1-2 mins, remove and immediately add to the chilli and garlic oil over a medium heat. Add enough pasta water to create a sauce with the oil, then tip in the crab, tarragon and broad beans and toss a few times. 6 Spoon the broad bean purée into pasta bowls, and top with the pasta and crab mix to serve.

GOOD TO KNOW low fat • folate • fibre • iron • 1 of 5-a-day PER SERVING 808 kcals • fat 12g • saturates 2g • carbs 126g • sugars 3g • fibre 16g • protein 41g • salt 3.2g