Squid Ink Garganelle Recipe - Great British Chefs
Luke Holder's garganelle recipe is paired with king crab simply seasoned with parsley and butter.
Ingredients
- 1.5kg king crab
- 80g of butter
- 3 sprigs of flat-leaf parsley, chopped
- 1/2 bunch of chives, finely chopped
- 1 lemon
- salt
- black pepper
- 2 tbsp of squid ink
- 9 egg yolks
- 200g of pasta flour
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