Cavatelli with crab, lemon and chilli sauce

Method

1. For the pasta dough, pulse together the flour and the egg and water mixture in a food processor until it forms a firm, slightly sticky dough. (Or mix in a bowl with a wooden spoon.) Knead gently on a clean work surface for a few minutes until smooth, then wrap in cling film and chill in the fridge for 20 minutes.
2. Turn the chilled dough out onto a lightly floured work surface. Tear off a good chunk of dough (cover the rest with a clean tea towel) and roll into a sausage shape about 1.5cm in diameter. Use a dough scraper or small sharp knife to cut off small 1cm lengths of dough. Press your thumb onto the dough to flatten slightly then, keeping the pressure on, roll it away from you so it folds around itself into an irregular curl – you’ll get better at it as you go along (see tips). Continue until you’ve used up all the dough, then set aside until ready to cook.
3. For the chilli breadcrumbs, heat the chilli oil in a frying pan. Add the breadcrumbs, chilli flakes and a pinch of salt and fry, stirring occasionally, until crisp. Leave to drain on kitchen paper.
4. Bring a large pan of salted water to the boil. Heat 3 tbsp olive oil in a large frying pan and add the garlic and chopped chilli. Cook gently for 2-3 minutes until soft and just starting to colour. Add the white wine, turn up the heat and bubble for a few minutes, then stir in the brown crabmeat and the butter to make a smooth sauce.
5. Meanwhile, cook the pasta in the boiling water for 2-3 minutes until just cooked, then use a slotted spoon to transfer to the pan with the brown crab. Stir over a low heat, adding pasta water (up to a cupful) until the sauce is smooth and coating the pasta.
6. Stir in the white crabmeat, lemon zest and juice, most of the dill, the parsley and salt and ground black pepper. Serve in bowls with the chilli breadcrumbs and remaining dill scattered over the top.