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Squid ink pasta with crab and chilli
Fruit and vegetables
1
garlic
clove, finely chopped
4
spring onions
, finely sliced
1 red
chilli
, seeds removed, finely chopped
2cm/1in fresh
ginger
, finely chopped
1 tbsp chopped flatleaf
parsley
1 tbsp chopped fresh
basil
Cooking ingredients
250g/9oz ‘00’
flour
2 tbsp
olive oil
Dairy, eggs and chilled
3 free-range
egg yolks
2 free-range
eggs
Meat, fish and poultry
3 sachets
squid
ink
200g/7oz white
crab
meat
Other
25ml/1fl oz
white wine
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