Crayfish………and Fresh Pasta
May 7, 2014
Crayfish are deliciously sweet, with a delicate flavour, similar to that of rock lobster and langoustine, served on their own or prepared in a wide range of recipes. Our continental cousins savour them in gastronomic cuisine. The French favour them in Bisque D'ecrevisse and Gratin de queues D'ecrevisse, whilst the Spanish are passionate about Cangrejos de rio en salsa and the Swedish celebrate Kraftor every year, holding crayfish parties throughout the month of August in their honour!, Served chilled with dill and aquavit, perfect for a summer evening. What ever the occasion, crayfish make for a lavish and exciting dish.
- Prep: 10 mins
- Cook: 15 mins
- Yields: 4 Generous
Prepare the live crayfish - soak in cold water for at least 10 minutes and transfer in small batches into a colander and clean well with running cold water. Place a large pan of boiling water over a high heat and continue to boil. Add salt and bronze fennel tops and drop the crayfish in to the boiling water in small batches and boil, uncovered for about 5 minutes, depending on size. Plunge into cold water to cool. To prepare - remove the head, using the meat from the tail end and removing the intestine track. If your crayfish are jumbo, crack the claws open and remove the meat. Chill until required.
1. Heat the olive oil in a large frying pan. Add in the chopped chilli and garlic. Fry for 30 seconds gently, do not burn.
2. Add the rocket and the parsley.
3. Meanwhile, bring a large pan of salted water to the boil. Add in the pasta and cook until soft yet firm to the bite 3-4 minutes
4. Strain, shake well to dry and add to the sauce in the pan.
5. Pour the wine into the sauce, add the lemon juice, season with salt and freshly ground pepper and bring the mixture to the boil.
6. Add the vegetable stock butter and cooked crayfish tails, and toss the mixture vigorously to combine the sauce with the pasta.
7. Drizzle with olive oil and serve.