Spaghetti with Crayfish and spicy tomato sauce
Crayfish -Split Crayfish in half
1 can crushed tomatoes
2 garlic cloves, peeled and sliced
1 onion, peeled and thinly sliced
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
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.
Ady Greatsword Empire Kitchen Recipes,,