Ingreadient

• 3 free-range egg yolks
• 2 free-range eggs
• 3 sachets squid ink
• 250g/9oz ‘00’ flour
• 2 tbsp olive oil
• 1 garlic clove, finely chopped
• 4 spring onions, finely sliced
• 1 red chilli, seeds removed, finely chopped
• 2cm/1in fresh ginger, finely chopped
• 200g/7oz white crab meat
• 25ml/1fl oz white wine
• 1 tbsp chopped flatleaf parsley
• 1 tbsp chopped fresh basil