This is a wonderfully simple and tasty dish, perfect for those gentle springtime evenings with a chilled glass of Chardonnay to compliment the sweet crayfish tails and the velvety sauce. American crayfish dominate our rivers, so if you can get hold of this crayfish then you will be doing some good for our endangered native species.
Ingredients (Serves 2)
225g cooked freshwater crayfish tails
225g dried linguine
2 tbsp extra virgin olive oil
2 garlic cloves, chopped finely
4 vine-ripened tomatoes, skinned, seeded & chopped
50ml dry white wine
2-3 tablespoons double cream
1 bunch basil, torn
Salt and fresh ground black pepper
Bring a pan of well salted water to the boil. Add the linguine and cook until al dente.
Meanwhile, heat olive oil in a shallow pan, add the garlic, and once sizzling, the tomatoes, white wine and season.
Cook for 4 – 5 minutes until the tomatoes have reduced and slightly thickened.
Add crayfish tails and cream and simmer for 1 minute, just to heat the crayfish.
Add basil and check seasoning.
Drain pasta, add to pan and toss together well.
Serve and eat immediately.