FoodCoop Recipes
Crayfish, Chilli and Garlic Linguine Pasta
A freshwater crustacean, which is a relative of the lobster. Very dark in colour when fresh, and when cooked, the shells turn orange. The flesh inside the crayfish is eaten. They have mild tasting, meaty white flesh, similar to that of lobster.
Prep
5 minutes
Cook
20 minutes
Serves
2
Ingredients
500g crayfish tails
olive oil
1 onion chopped finely
2 cloves garlic, chopped finely
Half a tin of canned, chopped tomatoes
Half a red chilli, deseeded and finely chopped
250g linguine pasta
Half a glass white wine
handful of parsley, roughly chopped
Method
Bring a pan of salted water to the boil, and cook your linguine according to the packet instructions.
Meanwhile, heat a good glug of olive oil in a frying pan over a low heat.
Add the onion, chilli and garlic, and gently cook for 5-10 minutes until soft.
When soft, stir in the tomatoes and red wine, and simmer gently for 5 minutes.
Add the crayfish tails, and mix with the sauce. Let them heat through for 3 minutes only; any more and they will toughen.
Drain the pasta, and drizzle with olive oil and black pepper.
Sprinkle the parsley into the tomato sauce and stir through at the last minute. Add the sauce to the pasta and mix together thoroughly. Serve with crusty bread.
