Corsican crayfish with linguini (langouste de Corse aux linguine

• Seafood

  • 1 Crayfish, about 500 g, cooked

• Produce

  • 6 Basil, leaves
  • 1 Chilli, small
  • 1/2 clove Garlic
  • 1 Onion
  • 3 Tomatoes

• Canned Goods

  • 1 tsp Tomato paste

• Pasta & Grains

  • 150 g Linguini, fresh

• Baking & Spices

  • 10 Fennel seeds
  • 1 Pepper, freshly ground
  • 1 tsp Plain flour
  • 1 Salt

• Oils & Vinegars

  • 80 ml Olive oil, Extra Virgin

• Nuts & Seeds

  • 10 Cumin seeds

• Beer, Wine & Liquor

  • 1 tsp Brandy
  • 60 ml White wine, dry

Found on nonnascooking.com

Description

Directions

• Remove the meat from the crayfish legs and body and cut the body into bite-size pieces. Refrigerate until required. Cut the crayfish shell into small pieces.
• Heat half the olive oil in a heavy pan. Add the cray shells and onion and cook on medium heat, stirring for a few minutes. Add the fennel and cumin seeds and the chilli and stir well. Add the tomato paste and flour and stir well. Add the brandy and wine and stir until the liquid is combined.
• Stir in the tomatoes, season with salt and pepper and simmer for 15 minutes. Then strain the sauce.
• Cook the pasta in salted boiling water for a few minutes, then drain.
• Reheat the crayfish meat in the sauce for a few minutes.
• Chop the basil leaves and mix them with the remaining olive oil and the chopped garlic.
• Place the linguini on two plates. Top with the crayfish meat and sauce, drizzle with the basil olive oil, stir gently and serve.
• Styling by Jerrie-Joy Redman-Lloyd