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Friday, 24 February 2012

Recipe - Linguine with Crayfish, chili and garlic


Reg from The People's Front of Judea once asked, "All right, but apart from the sanitation, medicine, education, wine, public order, irrigation, roads, the fresh water system and public health, what have the Romans ever done for us?

It's an interesting question that could have been answered simply with one word......Pasta.
I love the fact that pasta, in all it's shapes and sizes, can be combined with so many flavours to create simple yet tasty meals.
This recipe is one that I bring to the table every few weeks. It's a great fail safe dish that can be prepared in under twenty minutes.
Ingredients
  • 200g crayfish tails, or squat lobster tails
  • 1 shallot, chopped
  • 1 clove garlic, chopped
  • 1 red chili, seeded and chopped
  • 100 ml white wine
  • Small handful flat leaf parsley, shredded
  • 150g dry linguine, I always use DeCecco
Method
  1. Heat some olive oil in a pan, add the shallot, chili and garlic and cook for a few minutes. Season well before adding the wine. Bring back to the boil, then reduce heat and simmer.
  2. Cook the pasta according to the packet instructions. There is an old Italian cooking adage about how pasta water should be as salty as the sea. Try it, the pasta tastes great done this way!
  3. Once the wine has reduce by half, add the crayfish tails. Keep reducing until the majority of the wine has gone, leaving you with a slightly thickened sauce.
  4. Remove the pan from the heat then stir in half of the parsley. By now the pasta should be cooked, drain the pasta, pour on a good glug of extra virgin olive oil then stir in the crayfish.
To serve, spoon generously into heated bowls and sprinkle the remaining parsley over the top. To finish, grate a little Grana Padano or Parmagiano Regiano over the top.

Just be careful when buying your crayfish. Some people call them baby lobster, make sure to check the box before you leave the shop!

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