Crayfish Pasta

The flavor of crayfish is delicate and can easily be overpowered by another ingredient. To create the right combination of tastes means cooking it down, making a stock and less is more.

This rich creamy combination seems to work wonderfully, the addition of a few tomatoes and peppers (thoroughly cooked down) adds a nice sharpness that would otherwise have just been too creamy and plain. The taste of the crayfish is dominant and the pasta is satisfying and delicious.

Ingredients:

x2 Crayfish - cooked
1/4 Red pepper
1/4 Yellow pepper
Garlic
Chives or parsley
Cream
x3 Ripe tomatoes
Small onion
Salt & Pepper to taste
Pinch of sugar
Dash of white wine
Pasta of your choice

When Crayfish have cooled, remove as much of the meat as possible. Place remaining shells, legs and head into a pot of boiling water and leave to simmer.

In a pan, lightly fry the chopped onion and peppers. Add garlic and continue cooking. Add a splash of white wine and leave to reduce. Drain stock with a sieve and set aside. Add chopped tomatoes and a cup of the hot stock. Leave to reduce. Add half the crayfish meat. Continue this process on a low heat for a couple hours or until stock is finished. Remove and let cool slightly.


Blend sauce and put back on the heat. Put remain crayfish in and let simmer. Cook pasta until al dente, drain and place cooked pasta into sauce pot and stir. Splash some cream in (depending on how rich you want this - not too much) and stir until pasta is covered with sauce. Dish up and grate some Parmesan over the top and enjoy!