Recipe: PECA’s Lasagne, spanner crab, Prosecco, chives, chilli and pecorino

by PECA Head Chef: Mathew Ovington

Serves 2 



For the pasta sheets:

250g strong flour 

2 whole eggs

4 egg yolks 

½ tbsp semolina 

Pinch salt 


200g fresh spanner crab meat 

5g red chillies, sliced, seeds in 

5g garlic, sliced

10ml olive oil

200ml Prosecco

15g fresh chives, chopped 

100g unsalted butter 

Pecorino, grated, to garnish 



For the pasta: Sift flour, semolina and salt together onto a clean surface and create a well in the middle. Add eggs and knead until well combined. Place in the fridge for at least half an hour before rolling. Roll the sheets of pasta and cut into 8cm × 8cm squares, ready for blanching.


For the spanner crab sauce: Add crab meat, chillies and garlic to a heated pan of olive oil. Once caramelised, add Prosecco and deglaze. Add chives and butter to emulsify and create a shiny texture. Cook 5 pasta sheets until al dente, add to the sauce. Garnish with grated pecorino.