Crawfish with Tagliatelle
Ingredients
- 2 lb crawfish cooked
- 1 oz butter
- 1 tablespoon sunflower oil
- 1 medium onion finely chopped
- 1 clove garlic crushed
- 14 oz tinned tomatoes rubbed through a sieve to extract the seeds
- 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 tagliatelle
Instructions
- Extract the meat from the crawfish, dice and set aside.
- 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.
- You should then have half the original amount of liquid.
- 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.
- Add the sieved tomatoes, the wine and 4 tablespoons of the crawfish stock.
- Simmer for 20 minutes until the sauce is reduced to a thick creamy consistency.
- Add the crawfish meat to the sauce with the chopped basil and salt and pepper to taste, and heat it through gently.
- Add the cream, if using.
- 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.
- Tip the hot drained pasta into a warmed serving bowl and toss in the crawfish sauce.
- Garnish with a few whole basil leaves.
Calories: 588 kcal
Carbohydrates: 88 g
Protein: 22 g
Fat: 16g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 152 mg
Sodium: 109 mg
Potassium: 632 mg
Fiber: 5 g
Sugar: 6 g
Vitamin A: 1153 IU
Vitamin C: 16 mg
Calcium: 77 mg
Iron: 3 mg