Crab and Bottarga Pasta

1. If you’re making your own pasta , make the dough first so it has time to rest. My dough recipe is below but please use any recipe you like! You can also buy store bought pasta of course!

Pasta Dough

1. Sieve your flour and semolina or use a whisk to break up all the lumps.
2. Add a pinch of salt and mix it thoroughly.
3. Add in the egg yolks. Mix and knead lightly until it forms a pretty homogenous dough.
4. Wrap with Cling wrap and set aside for 25 minutes.

Pasta

1. Finely mince the shallot and garlic cloves
2. Slice the red chilies
3. Pre-heat the oven (broiler preferred) to 180°C.
4. Slice the cherry tomatoes in half . Marinate in olive oil, salt, and garlic granules.
5. Place the tomatoes flat side down on a pan. Into the oven for 7 minutes or until they blacken.
6. Melt 10g of butter and lightly sauté the shallot, garlic, and chilies.
7. Add a touch of salt. Don’t let it brown.
8. After 5-7 minutes, add the vinegar. Stir.
9. Keep the heat very low and roll out your pasta now.
10. Get your pasta cooking.
11. Blistered tomatoes , bottarga, and crab meat in the pan along with 20g of butter. Stir and turn up to medium heat.
12. Add in your cooked pasta and a 3/4 cup of pasta cooking water.
13. Mix well, sprinkle in finely chopped parsley.
14. Taste and check for salt. Bottarga is pretty salty so you shouldn’t need more than a pinch if any.
15. Serve hot!