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Ingredients

• 150 g salmon, roughly chopped
• 50 ml cream
• 350 g cooked white crab meat, picked through
• 1 squeeze lime juice
• 1 tsp finely chopped coriander
• 1 tsp finely chopped basil
• 1 free-range egg, lightly beaten and mixed with 2 tsp water
• 2 baby gem lettuce

• 275 g 00 '00' flour
• 1 tsp sea salt
• 1/2 tbsp olive oil
• 2 free-range eggs
• 3 free-range egg yolks

• 300 ml olive oil
• 100 ml white wine vinegar
• 1/2 lemon, juice only
• sea salt and freshly ground black pepper

Description

For An Impressive Dinner Party Dish, Mark Sargeant Whips Up Some Classic Homemade Crab Pasta – Perfect For A Starter Or As A Main

UK TV