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Bring a pot of salted water to the boil. Add the Kumatos and blanch for 10 seconds, then put straight into ice water. Peel the skin and pat them dry. Season lightly with salt and leave them in the sun or oven at 90 degrees for a half a day (6 hours) to dry a little.
To make the sauce, place a frying pan over medium heat. Add olive oil and begin to sweat off the garlic, chillies and anchovies. As these start to become fragrant, turn the heat to high. Add the pomodoro sauce and fry until it caramelises slightly. Add the crab stock and start to reduce.
Start cooking the bucatini as instructed on the package. As your sauce is reducing, add the chopped lemon verbena. Once the pasta is almost cooked but still has bite, add to the fry pan and continue cooking in the sauce for 1-2 minutes. Add the crab meat and toss through.
Remove the pan from the heat and add butter and basil. Whip and toss the pasta quite aggressively to emulsify and thicken the sauce. Season with lemon zest, lemon juice and salt. Plate and finish with the semidried and fresh Kumato.