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Crawfish with Tagliatelle

ingredients

1 X 2 lb (1 kg) crawfish, cooked
2 tbsp (1 oz) 25 g butter
1 tablespoon sunflower oil
1 medium onion, finely chopped
1 clove garlic, crushed
1 X 14 oz (397 g) tin tomatoes, rubbed through a sieve to extract the seeds
1 - 2 tablespoons dry white wine
1 tablespoon basil, chopped, plus a few whole leaves to garnish
Pinch of salt
freshly ground black pepper
1 tablespoon single cream (optional)
1 lb (500 g) tagliatelle

method

1. Extract the meat from the crawfish, dice and set aside.

2. To make crawfish stock, break up and pound the shell, place it in a heavy saucepan, add water to half-way up the shell and boil for 20 minutes.

3. You should then have half the original amount of liquid.

4. Heat the butter and oil in a heavy pan and gently fry the onion with the crushed garlic until it is soft but not brown.

5. Add the sieved tomatoes, the wine and 4 tablespoons of the crawfish stock.

6. Simmer for 20 minutes until the sauce is reduced to a thick creamy consistency.

7. Add the crawfish meat to the sauce with the chopped basil and salt and pepper to taste, and heat it through gently.

8. Add the cream, if using.

9. Now cook the pasta in boiling salted water. Fresh pasta takes no more than 2 minutes to cook; dried takes longer - follow the directions on the packet.

10. Tip the hot drained pasta into a warmed serving bowl and toss in the crawfish sauce.

11. Garnish with a few whole basil leaves.

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