Crayfish, Chilli and Garlic Linguine
Serves: 2
Preparation: 5 minutes
Cooking Time: 20 minutes
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.
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.
