Anna Fidler, Product Development Lead at The Kennet Crayfish Company, explains that chilled, not frozen, wild crayfish can be used in the same way as large prawns or langoustines. With such sweet meat, simplicity is key: eat cooked fresh crayfish naked with mayonnaise and a dash of lemon juice, or gently toss them through pasta with some sautéed garlic, fresh tomatoes, chilli, parsley and olive oil.
INGREDIENTS
- Approximately 400g linguine (100g per person)
- A little olive oil
- 1 red chilli, deseeded and chopped
- 2 garlic cloves, finely chopped
- 5-6 tbsp. soffritto (chopped onion, celery and carrot with bayleaves and rosemary) – this adds a depth of flavour to the dish but can be omitted for the sake of speed!
- A dozen or so small cherry tomatoes cut in half
- Splash of white wine
- Approximately 300g cooked crayfish meat (tail and claw)
- Large handful flat leaf parsley, finely chopped
- Small squeeze of lemon (optional)
- Salt and pepper to taste
METHOD
- Bring a large pan of salted water to the boil and add the linguine. Give it a good stir and boil for 1 minute less than the pack says. Stir well occasionally so it does not stick.
- Meanwhile, heat a little olive oil with the chilli and garlic in a pan large enough to hold all the pasta comfortably. Cook the chilli and garlic very gently until they start to sizzle, add the soffritto then turn up the heat and add the white wine. Simmer everything until the wine begins to evaporate. Now stir through the cherry tomatoes and cook for a couple of minutes. Take the pan off the heat and add the crayfish meat and parsley with a sprinkling of salt.
- When the pasta has had its cooking time, taste a strand – it should have a very slight bite. When it’s ready, turn off the heat. Place the sauce on a very low heat and use a pair of kitchen tongs to lift the pasta from the water into the sauce.
- Stir everything together really well, adding a drop of pasta water if it’s starting to get claggy. Taste for seasoning and, if it needs a slight lift, add a small squeeze of lemon, salt and pepper. Serve immediately twirled into pasta bowls.
See also: Taking to Remi Idowu About Sugar & Spice
