Busiate with crab, ginger and pangrattato

1.Process flour and 200ml water in a food processor until a dough forms. If necessary add a couple of teaspoons extra water to bring it together. Knead on a lightly floured surface to a smooth ball (2-3 minutes), then wrap in plastic wrap and leave to rest for 30-40 minutes. Roll pieces of dough about the size of a large pea to a thin rope, dusting with flour to prevent sticking, then twirl around a small craft rod or chopstick (a knitting needle is traditional) to form a corkscrew shape. Slide off and set aside on a lightly floured tray to dry (at least 3 hours or overnight).

2.To make pangrattato, preheat oven to 200°C. Toss breadcrumbs, oil, garlic and parsley in a bowl and season. Spread on an oven tray and bake until golden brown and crisp (10-15 minutes).

3.For crab and ginger sauce, heat oil in a large saucepan over low-medium heat. Add ginger, garlic and chilli and sauté until fragrant and softened (5-6 minutes). Stir in crab and warm through, then season to taste.

4.Cook pasta in a large saucepan of boiling salted water until al dente (2-4 minutes). Drain well, reserving 60ml pasta water, then add busiate to crab sauce with extra parsley and toss gently to combine, adding a little pasta water if needed to coat well. Serve scattered with pangrattato.