Place about five litres of water in a pot and bring to a boil.
Add the sea salt until you can just taste the salt in the water… use a spoon.
Cook the pasta until it’s just done, for fresh pasta this will only be a few minutes, but if its dried this might take up to 10.
Sweat the shallots with the olive oil and add the garlic, cook until tender but don’t allow to brown or colour.
Add the clams and pour in the fish stock, cover and cook quickly with a lid on until the clams pop open.
Reserve about five clams in the shell as a garnish (set these aside), the remainder remove from the shell and set aside.
Increase the heat and add the saffron. Cook until the stock and saffron has reduced to about 100ml.
Beat in the butter and add the lemon zest and chives
Add the crab and the clams from the shells, toss with the pasta and season. At this stage keep it off the heat – as we just want to cook the crab and allow the natural juices to mix in with the sauce.
Using a fork or tongs pile the pasta up into bowls and garnish with the reserved clams in the shells.
Boil the water, saffron, olive oil and salt.
Whisk eggs together and add (1).
In the Robert Coupe, gradually add the egg mix to the flour.
Work together on a clean surface and rest for a minimum of eight hours before using.
In the restaurant we don’t add parmesan to this dish but offer it as a part of our service, feel free to add parmesan if you like. We also add a ‘sea foam’ to it but in reality the dish doesn’t need it when preparing at home. Focus on just cooking the seafood and making sure the pasta isn’t overcooked.
Fresh is best and I’ve included the recipe below, now if you haven’t a pasta machine I really recommend a good quality dried pasta. Making homemade pasta is so easy and well worth the effort, just remember not to dust with too much flour or it will end up like glue. We also don’t add olive oil to our water, as this really doesn’t stop it sticking.