Serves 4-6 people

For the Crab & Red Mullet:

• 200-300g Red Mullet (kippered cut x3)
• 300g Picked White Crab Meat (50g per person)
• 1 bunch Spring Onions, thinly sliced
• 1 bunch Fresh Coriander, roughly chopped
• 1-2 pinches Dried Chili Flakes
• 2 Cloves Garlic, peeled and thinly sliced
• 1 bunch Fresh Mint, roughly chopped
• 300g Cherry or Mini San Marzano Tomatoes (50g per person), quartered
• Extra Virgin Olive Oil
• 3 Seedless, Wax-less Lemons

For the Pasta:

• 200g Pasta Flour
• 9 Organic Eggs
• 5ml Olive Oil

1.    Prepare the eggs: Crack and separate the egg yolks from the whites. Discard or save the egg whites for another recipe.
2.    Make the dough: On a clean work surface, mound the flour and create a well in the centre. Add the egg yolks and a drizzle of olive oil into the well.
3.    Form the dough: Gradually incorporate the flour into the eggs, mixing until a rough dough forms.
4.    Rest the dough: Wrap the dough in cling film and let it rest for at least 20 minutes to allow the gluten to relax.
5.    Adjust flour as needed: Depending on the size of the eggs, you may not need to use all the flour.
6.    Roll the dough: After resting, roll the dough through a pasta machine, gradually reducing the thickness until you reach setting number 3. Don’t roll too thin, as the quality of the pasta is crucial to the dish.
7.    Cut the pasta: Once you have 40cm long pasta sheets, set them aside. Lay the rolled-out pasta sheets flat. Cut them into 5-7 cm squares.
8.    Shape the garganelli: Place one square of pasta with a corner facing you. Position a wooden dowel horizontally close to the tip of the corner facing you. Fold the pasta around the dowel and roll it across the garganelli board to form a tube. Repeat until all the pasta is shaped.
9.    Set aside: Once shaped, set the pasta aside while you prepare the crab base.

1.    Prepare the red mullet: Check the red mullet for any pin bones and remove them. Drizzle with olive oil and season generously with salt and pepper. Place the red mullet, skin-side up, on an ovenproof tray and set aside.
2.    Infuse the oil: In a separate pan, warm 50 ml of olive oil over medium heat. Add chili flakes and sliced garlic, warming until fragrant.
3.    Cook the tomatoes: Add the quartered tomatoes to the pan and cook for 1-2 minutes until just softened.
4.    Grill the mullet: Place the red mullet under a preheated grill and cook until the skin blisters and crisps up.
5.    Cook the pasta: While the mullet grills, bring a large pot of well-salted water to a boil. Add the garganelli and cook for 2 minutes.
6.    Finish the crab base: To the tomato mixture, add the crab, poached lemon, 1 tsp of the poached lemon liquor, and spring onions. Stir to combine and cook for another 2 minutes.
7.    Season the fish: Once the mullet is grilled, remove from the oven and season with fresh lemon juice and a drizzle of olive oil.

1.    Combine the pasta and crab: Add the cooked garganelli to the crab and tomato base. Stir in fresh herbs and season with salt, pepper, and a generous zesting of fresh lemon.
2.    Finish the dish: Pour any remaining poached lemon liquor over the pasta for an added layer of flavour.

To Serve:
1.    On a large, oval platter, arrange the grilled red mullets. Drizzle with a bit of olive oil.
2.    In a separate copper dish, pasta plate, or bowl, serve the crab garganelli.
3.    Encourage everyone to tuck in – sharing style!