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Crab rigatoni

Crab rigatoni

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Crab rigatoni

With a fennel & lemon salad

With a fennel & lemon salad

Serves 4

Cooks In35 minutes

DifficultySuper easy

Nutrition per serving
  • Calories 483 24%

  • Fat 11.1g 16%

  • Saturates 1.6g 8%

  • Sugars 7.1g 8%

  • Protein 31g 62%

  • Carbs 56.6g 22%

Of an adult's reference intake


  • 4 cloves of garlic
  • 2 large fennel bulbs
  • olive oil
  • 1 bunch of flat-leaf parsley
  • 1 teaspoon dried chilli flakes
  • ½ teaspoon ground cinnamon
  • ½ teaspoon fennel seeds
  • 2 lemons
  • 2 x 400g tins of chopped tomatoes
  • 250 g cherry tomatoes , on the vine
  • 500 g rigatoni , dried or fresh
  • 250 g undressed brown crabmeat , from sustainable sources
  • 250 g white crabmeat , from sustainable sources

Recipe From

Jamie Magazine


  1. Finely slice the garlic, then peel and finely chop the outer layers of the fennel. Set the leafy tops and inner hearts aside to make a salad later.
  2. Place a frying pan over a medium heat and add a good glug of olive oil. Add the chopped fennel and garlic, and cook for 2 to 3 minutes, or until soft.
  3. Finely chop the parsley stalks and add to the pan with the chilli flakes, cinnamon and fennel seeds to the pan and fry for 2 to 3 minutes. Finely grate in the zest from your 2 lemons (reserve the lemons) and add the tinned tomatoes. Sit the cherry tomatoes, vines and all, on top to poach. Cover, reduce the heat to low and leave to simmer for 15 minutes.
  4. Meanwhile, cook the pasta according to packet instructions.
  5. While the pasta and sauce are cooking away, crack on with the salad. Push the reserved fennel hearts and one of the zested lemons through the thinnest slicing attachment on your food processor – or use a knife or a mandolin (always use the guard). Tip into a bowl and season with a good pinch of salt and pepper. Add the reserved fennel tops and gently toss with your fingers. Put aside until you’re ready to serve.
  6. Check the tomato sauce – it should look rich and glossy and the tomatoes should be soft and squashy. Carefully pick out and discard the vine, leaving the tomatoes in the pan. Gently stir in the brown crabmeat and let it heat up.
  7. Finely chop the parsley leaves.
  8. Drain the pasta, reserving a cupful of cooking water, then gently fold it through the ragù with the white crabmeat and the chopped parsley, adding a little of the reserved pasta water to loosen the sauce if needed.
  9. Serve the pasta on a lovely big platter with the fennel salad bang on top so you can mix and toss the two together as you serve. Chop the remaining lemon into wedges and serve on the side for squeezing over. The mix of flavours is a knockout!