King crab with squid ink garganelle
by Luke Holder
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Ingredients
Fish & Shellfish
1.5kg king crab
Dairy
80g of butter
Salad & Fresh Herbs
3 sprigs of flat-leaf parsley, chopped
1/2 bunch of chives, finely chopped
Fruit & Vegetables
1 lemon
Store Cupboard
salt
black pepper
9 egg yolks
200g of pasta flour
Speciality Ingredients
2 tbsp of squid ink