Spaghetti with Crayfish and spicy tomato sauce

Spaghetti  with  Crayfish and spicy tomato sauce

Crayfish -Split Crayfish in half

1 can crushed tomatoes

 olive oil

 2 garlic cloves, peeled and sliced

 1 onion, peeled and thinly sliced

 salt

 freshly ground black pepper

 a scant pinch of crushed red pepper flakes

 a generous handful of Italian flat-leaf parsley, chopped

rosemary- fresh and finely chopped

 thin spaghetti

Gently warm about six tablespoons olive oil in a large skillet or Dutch oven over medium heat. Add onion along with a generous pinch of salt, and cook until onion becomes a pale gold, stirring occasionally. It’s difficult to give a time estimation as all stoves are different. Add the garlic and cook until garlic takes on a little color. It’ll be a very slight change as the cloves go from pale white to a pale gold. You’ll know it’s at the right stage when the garlic begins to give off a pleasant aroma. At this point, add the crushed tomatoes, the red pepper flakes and a generous pinch of salt. Stir once or twice, then reduce heat to medium-low, partially cover and let simmer.

Meanwhile, prepare spaghetti according to package directions. Plan for 1/4 lb. of spaghetti per serving. Cook spaghetti, then drain.

When pasta is done, add Crayfish to the tomato sauce. Warm Crayfish through, about 1-2 minutes. Stir in a generous handful of chopped Italian flat-leaf parsley and rosemary. Taste for salt and pepper. Top each serving of spaghetti with sauce, then serve immediately. 

Tomato sauce can be made up to a day in advance. If you elect to go this route, cook the Crayfish prior to reheating the sauce. Prepare Crayfish  as instructed above. Warm tomato sauce until it’s re-heated thoroughly, then proceed as normal.

Happy Holiday..

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com