Fettuccine with crab and ’nduja

SERVES 6 // PREP TIME 30 MINS // COOK 12 MINS

“We really like to put seafood and meat together – it just works,” says Andrea Vignali. Pictured p89

1 quantity pasta dough

(see recipe p90) 80 ml (⅓ cup) olive oil 1 long red chilli, finely chopped 2 garlic cloves, finely chopped 200 ml white wine 30 gm ’nduja 250 gm frozen raw spanner crab meat, defrosted 1/4 cup shredded flat-leaf parsley, plus extra to serve 4 finger limes, pearls removed

Baby sorrel, to serve

1 Make pasta dough and sheets

(see recipe p90).

2 To cut fettuccine, working with one pasta sheet at a time, feed through pasta machine with fettuccine attachment fitted to cut. Transfer to a lightly dusted tray with semolina and repeat with remaining sheets. Cover until ready to use.

3 To cook fettuccine, fill a large saucepan three-quarters full with salted water and bring to the boil over high heat. Add pasta and return to the boil and cook, stirring gently, until pasta is cooked (4-5 minutes). Drain and reserve 125ml pasta water.

4 Meanwhile, heat olive oil in a large deep non-stick frying pan over mediumhigh heat. Add chilli and garlic and cook until softened (1-2 minutes). Deglaze pan with wine and reduce by half (2 minutes). Add ’nduja and whisk in reserved pasta water until combined, then simmer until slightly thickened (2-3 minutes). Add crab and cook, stirring for 1 minute, then add pasta and parsley. Season to taste and toss to combine. Remove from heat. 5 Divide fettuccine among bowls and scatter with finger lime pearls and baby sorrel, to serve.