Hand Made Linguini with Crabmeat & Caviar

By vegar

Adrian Richardson

Ingredients

• Pasta
• 500 g plain flour
• 6 whole eggs
• Pinch saffron
• 1 tbsp extra-virgin olive oil
• 1 tsp salt
• Sauce
• 500 g crab meat
• 3 shallots finely diced
• 1 clove garlic, crushed
• 1 cup white wine
• 600 ml cream
• 1-bunch chives
• 1/4 cup finely chopped parsley, finely chopped
• 100 g butter
• 50 g avruga caviar
• 50 g salmon roe

Preparation

Step 1

To make pasta, sift flour on to board and make a well in the centre. Beat eggs in a bowl, with saffron, oil and tsp salt. With a folk stir in the egg Incorporate flour a little at a time. When dough is crumbly, kneed with hands for 2 – 3 mins until smooth. Wrap in cling wrap. Rest for 30 mins.

Roll out pasta with pasta machine until thin. Cut with pasta cutters or a knife.

In a pan, melt butter over a low heat. Add shallots, garlic and sweat for 2 – 3 mins until soft. Add white wine. Reduce by half. Add remaining ingredients. Bring to a gentle simmer, then add cooked pasta. (Pasta takes 2 – 3 mins to cook in salted boiling water)

Serve pasta on to plates. And spoon cavier on top