1 Start by placing the crab in the freezer for 30 minutes. Take a large pan of water and bring it to the boil, seasoning generously with salt. Place the crab in the water and return to the boil.
2 Remove the crab from the heat and leave to cool for 45 minutes. Meanwhile, prepare the shellfish. Take a medium-sized pot with a lid and heat on the stove.
3 Add the cockles and mussels and sweat briefly in the pan with the diced shallot. Add the white wine and cover immediately with the lid. Cook for approximately two minutes, or until all the shells have opened. Drain in a colander before removing the “beards” from the mussels on each side of the shell.
4 Once the crab has cooled, break the shell apart with the back of a heavy knife. Carefully remove the meat from the claws and legs and set aside. Now cut the centre of the body apart and scrape the meat out. Scrape the brown meat out and pass through a sieve and then set aside.
5 To prepare the squid, place it on a board and cut down one side of each pouch to open it out. Now lightly score the flesh. Slice the scored squid into small pieces.
6 To make the pasta, whisk the eggs and mix with the pasta flour to make a dough. Knead for five minutes until you have a firm, elastic dough and set aside.
7 Finely chop the chilli, ginger and coriander, keeping some aside for the sauce and garnish. Mix with the crab meat and season with lemon juice, sea salt and 1 tsp of brown crab meat.
8 To make the tortellini, roll out the pasta on a pasta machine, using the second thinnest setting. Lay out the pasta as described in my introduction and cut 20 filled circles of about 85mm in diameter with a pastry cutter. Fold each into a tortellini parcel.
9 To finish, bring about 100ml of the chicken stock to the boil and whisk butter to make an emulsion. Season with lemon juice and salt and reduce in a pan until it’s a sauce consistency.
10 Wash the winkles in cold water and add to the emulsion with brown shrimp and squid, cook for 3-4 minutes.
11 Meanwhile cook the tortellini in boiling salted water for two minutes. Then add to the emulsion along with the winkles, brown shrimp and squid and serve.
12 Garnish with coriander.
