Black pepper crab spaghetti

Instructions

1. Begin the crab bisque a day before. In a large, heavy-based saucepan, pan-fry the crab shells, until they are evenly coloured, then add the tomato paste and stir to coat. Deglaze the pan with the white wine, then add the sliced fennel, garlic and water. Bring to a boil, then reduce the heat to a simmer and cook for 1 hour to infuse the crab flavours. Strain with a fine mesh strainer, then refrigerate overnight.
2. In a large saucepan of boiling water, cook the spaghetti according to the package directions.
3. To make the pepper sauce, combine the eschallots, garlic, chilli and peppercorns in a small food processor, then blitz and set aside.
4. While the pasta is cooking, melt the salted butter in a large frying pan. When hot, add the blended peppercorn mixture and sauté. Stir through the yellow bean sauce, anchovy brine and light soy sauce. Stir through the cherry tomatoes and cook, stirring, until caramelised.
5. Once the cherry tomatoes have caramelised, stir through the raw crab meat and crab bisque in the pan. Simmer for 4-5 minutes.
6. Once the pasta is cooked, drain and add to the crab pepper sauce and toss well to combine. Add the roughly chopped herbs and toss well to combine.
7. Divide the black pepper crab spaghetti between plates and sprinkle with extra dill and Thai basil. Spoon over the stracciatella and serve.