From chef Justin Devillier of La Petite Grocery, New Orleans, Louisiana
For the thin noodles:
3 cups durum flour
1 tablespoon extra virgin olive oil
For the pasta:
1 egg, whisked
½ lemon, juiced
Colatura di Alici (Italian fish sauce made from anchovies), to taste
1 batch thin noodles
1 tablespoon butter
2 ounces blue crab meat, picked over for shells
3 tablespoons mustard greens, washed, stemmed, and finely chopped
2 tablespoons Piave Vecchio cheese
Make the thin noodles:
In a food processor, mix flour and olive oil. Add 1 tablespoon water. Slowly add in eggs, pulsing if necessary to incorporate into dough. If dough appears too dry, add more water, 1 tablespoon at a time.
Remove dough from food bowl and knead for 5 to 10 minutes. Wrap in plastic and let rest at least 30 minutes. Using a pasta machine, roll to a thin spaghetti shape.
Prepare the pasta:
Bring a pot of salted water to a boil. In a mixing bowl, combine egg, lemon juice, and Colatura di Alici.
Cook pasta until just undercooked, then transfer to a medium pan with a couple of spoonfuls of the pasta water. Add butter and swirl to emulsify. Add crab to pan and allow to warm through.
Pour pasta with crab and butter sauce directly into bowl with egg mixture. Stir to incorporate, adding mustard greens, black pepper, and Piave Vecchio. Season with salt to taste.