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.
Happy Holiday..
Ady Greatsword Empire Kitchen Recipes,,
