To make your own pasta:

• 550g pasta flour
• 4 whole eggs with rich yolk
• (we like St Ewe)
• 6 egg yolks (rich yolk)
• 1 tsp salt
• 10ml extra virgin olive oil

For the rest of the dish

• 1 bunch green asparagus, peeled and sliced
• ½ red chilli, sliced thinly
• ½ green chilli, sliced thinly
• 4 spring onions, sliced thinly
• 200g fresh white crab meat
• 10ml olive oil
• 10 large basil leaves
• 20g pine nuts roasted
• 1 lemon, juice and zest
• 1 clove garlic, micro-planed finely
• 100ml fish stock
• 50g unsalted butter

To make your own pasta

1. Mix the eggs and oil together well.
2. Put the flour into a food processor with the salt, then gradually add your egg mixture until you’ve got a moist crumb texture (you shouldn’t use all of the egg mixture, if you do the dough will be too wet).
3. Bring the dough together with your hands to form a ball.
4. Work the dough in your hands for a good 5 minutes, to give you stronger pasta dough, then wrap it in cling film and leave to rest in the fridge for at least 2 hours.
5. After a couple of hours, roll the dough through a pasta machine to about 3-4mm thick and cut into tagliatelle – or whatever shape you prefer. Leave to dry slightly before adding boiling water to cook.

For the rest of the dish

1. Add the fish stock, butter and garlic to a pan and whisk to the boil.
2. Add the asparagus and cook lightly for 1 minute.
3. Meanwhile, put the fresh pasta in boiling water and cook for
4. 2 minutes.
5. Add the chillies to the asparagus pan, then drain the pasta
6. well and add that too.
7. Toss the pasta through the sauce and lightly fold through
8. the fresh crab, leaving a little to dress the dish.
9. Finish the dish with fresh lemon juice and zest, and lightly
10. fold through the chopped basil, pine nuts and spring onions.
11. Check the seasoning, top with the remaining crab and serve.

Brooklyn Lager Or a Californian Common Lager or a Dry Hopped Lager.