Busiate with Crab, Ginger and Pangrattato Recipe

Name: Busiate with Crab, Ginger and Pangrattato Recipe
Total time: 55 min
Ingredients: 400 gm "00" flour (2⅔ cups); 100 gm day-old crustless sourdough bread, processed to fine breadcrumbs; 60 ml olive oil (¼ cup); 1 garlic clove, crushed; 1 tbsp finely chopped flat-leaf parsley, plus extra to serve; Crab and ginger sauce; 125 ml mild-flavoured extra-virgin olive oil (½ cup); 20 gm peeled ginger, cut into julienne; 4 small garlic cloves, very finely chopped; 2-4 red birdseye chillies, or to taste, seeds removed (optional), finely chopped; 400 gm cooked spanner crab meat, drained

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Busiate with crab, ginger, and pangrattato recipe - Process flour and 200ml water in a food processor until a dough forms. If necessary add a couple of teaspoons extra water to bring it together.

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Ingredients

400 gm "00" flour (2⅔ cups)
100 gm day-old crustless sourdough bread, processed to fine breadcrumbs
60 ml olive oil (¼ cup)
1 garlic clove, crushed
1 tbsp finely chopped flat-leaf parsley, plus extra to serve
Crab and ginger sauce
125 ml mild-flavoured extra-virgin olive oil (½ cup)
20 gm peeled ginger, cut into julienne
4 small garlic cloves, very finely chopped
2-4 red birdseye chillies, or to taste, seeds removed (optional), finely chopped
400 gm cooked spanner crab meat, drained