Crab and Lemon Pennette Rigate Recipe - Great British Chefs

Step 1

You can purchase the crab claws from the fishmonger fresh or ready prepared. If cooking at home, simply place in salted boiling water over medium–high heat for 4–5 minutes, then plunge into ice water to stop the cooking process

Step 2

Cook the pasta according to packet instructions

Step 3

Meanwhile, start the sauce by heating the olive oil in a large saucepan. Add the onion and cook slowly over a medium heat until soft. Add the cooked broad beans, asparagus tips and 30ml of water and cook the vegetables for 3–4 minutes

Step 4

Drain the pasta and keep warm so that it can absorb the lemon and olive oil sauce

Step 5

When the vegetables are cooked but still have a slight bite to them, add the lemon juice and zest and the chopped herbs. Switch off the heat and season with salt and pepper

Step 6

Tip the cooked pasta into the pan and mix well, coating the pasta evenly. Gently place the crab meat on top. Allow it to warm through for 2 minutes then serve