1 tbsp chopped fresh basil
1 red chilli, seeds removed, finely chopped
1 garlic clove, finely chopped
2cm/1in fresh ginger, finely chopped
1 tbsp chopped flatleaf parsley
4 spring onions, finely sliced
250g/9oz ‘00’ flour
2 tbsp olive oil
2 free-range eggs
3 free-range egg yolks
200g/7oz white crab meat
3 sachets squid ink
25ml/1fl oz white wine