Padstow Crab and Squid Ink Linguine

Ingredients

• 1kg whole brown crab
• 1 lemon cut into ¼
• 1 onion roughly chopped
• 1 leek roughly sliced
• 1 carrot sliced
• ½ fennel bulb roughly chopped
• 2 sticks celery roughly chopped
• 30g salt per 1 litre of water in a large pan
• 150ml white wine
• 4 cloves garlic crushed with skin on
• 5 sprigs thyme
• 1 bay leaf
• 1 star anise
• 6 parsley stalks
• 100g fresh white crab meat
• 200g dried squid ink linguine pasta or fresh squid ink pasta
• 85ml extra virgin olive oil
• 1 red chilli de seeded and sliced thin
• 80g pine nuts
• 1 clove garlic sliced thinly
• 1 lemon
• 10 cherry tomatoes cut into halves
• 50g fresh rocket
• 20g fresh chopped flat leaf parsley
• 50g Parmesan for grating
• 1 pinch chilli flakes
• Cornish sea salt flakes