Crab and Langoustine Sauce

1. To begin, make the crab and langoustine sauce. Mix strip heads in a stand mixer until they become a paste, cook mixture down until water evaporates and remove from pot.
2. Add chopped onions and fennel until softened then add tomato paste and continue cooking. Add wine, brandy and bay leaves and reduce.
3. Return langoustine to mixture along with crab shells and enough water to let simmer for 40 minutes. Strain and add back to heat cooking until reduced by half. Add cream to finish.

Pasta Filling

1. For the pasta filling, combine the white meat picked from crab, chopped langoustine, ricotta, lemon zest and tarragon in a bowl until it comes together and add to a piping bag.

Pasta Dough

1. For the pasta, mix all ingredients in a bowl until combined and chill covered for 1 hour. Once rested pass through the pasta machine 2-3 times to a very thin dough to give the pasta more structure.
2. Once the dough becomes more elastic, roll out one more time and cut into 10x10cm squares.

Cappellacci

1. Pipe crab mixture into squares and fold into triangles brushing edges with beaten egg to ensure it sticks. Push finger into center and pull sides together to close parcel and set aside on semolina until all are complete.
2. To cook, boil cappellacci in salted water for minutes, while this is cooking, melt some butter in a pan until lightly browned then add brown crab and pepper.
3. Add pasta to butter with some pasta water and mix through the bisque mixture, reducing down slightly and giving a sheen to the sauce.

Serving

1. To serve, arrange on a plate covering with sauce and finishing with freshly grated parmesan.