Pasta with Crawfish Meat

Recipe from Kate Logan

2507 views

Cooking time: 45 min

Servings 2

How long have you been invited to a restaurant? Regardless of the answer, we invite you to create your own little reastaurant and even better! The dish is not as expensive as the name implies. Have a romantic dinner date at home! A very quick, effective and delicious way to win your loved one's heart.

Linguini pasta

8 oz.
Crawfish

0,8 lbs.
Basil leaves

4 pcs.
Big red Tomatoes

4 pcs.
Garlic

2 cloves
Cognac

3 fl oz.
Olive oil

3 tbsp.

Calories

1053 kcal
Protein

166 g
Fat

37 g
Carbohydrates

12 g

Let's prepare food. Let's start with crawfish. If they are boiled-frozen, then simply defrost in cold water 1.5 hours before cooking so that there are no frozen areas, and it is ready. If you suddenly doubt the readiness of the meat, then you can boil the meat for a couple of minutes in water with lemon. If you have live crawfish, then place them in a bucket and fill with water, so that the crawfish do not have access to air. Salt the water and add a tablespoon of vinegar. Let the crawfish stand a little in this water. Then, take each crawfish and brush it on all sides to get rid of any possible dirt. Pour water into a saucepan, salt a little and add a couple of drops of lemon (you can add a slice), then carefully place the crawfish there and cook until the shell turns bright red. Remove, let cool slightly and remove the meat from the claw, tail and back.
Rinse the tomatoes, place in a deep bowl, make an X-shaped incision with a knife, pour over with boiling water, remove the skin, cut into two parts. Finely chop the garlic or you can use a garlic press.
Meanwhile, pour the water into a saucepan, add salt and bring to a boil. After that, cook the spaghetti. Cook until "al dente", i.e. Remove from heat 2 minutes before directed on package. Subsequently, they will reach the state of their readiness during subsequent stewing with sauce.
Let's get to the sauce. Everything is prepared quickly, so double check if everything is at hand. So: in olive oil, heat the garlic in a pan. It is very important that the garlic does not burn, otherwise it will give our dish a rancid taste. It's better not to overcook. Add the peeled crayfish meat, fry. Next is cognac. 15-20 seconds. Enough for the vapor to evaporate. The tomatoes can be cut into small pieces and added, but if you want a smooth sauce, then puree the tomatoes in a blender and add to the pan. A little water and simmer for a couple more minutes and for a puff - a piece of butter, rolled in flour. The sauce is ready.
Add cooked spaghetti and basil leaves. Knead. Spaghetti must be kneaded in a pan so that they fight off, soak in the sauce and become soft. After that, we put it on plates, and if you have a piece of hard cheese, rub it on top with a fine grater, put a basil leaf on each plate for beauty and serve.

Quality pasta is not sold by weight, so you will have a chance to study the packaging. If you are looking for pasta in a European supermarket, pay attention to the ingredients. Even if you do not know the language, you will see how many ingredients are listed in this paragraph. For some pasta, the content of eggs, potatoes or semolina is acceptable - in gnocchi or tagliarini, for example.
If there are no fishermen in your family who catch crawfish on their own, then it will be useful to know what the process of buying them should be. The most important thing to remember - crawfish must be alive and very active! And it's not just about the vitamins that are present in its meat, sleeping or dead crawfish can be dangerous to health. The process of bacteria multiplication inside it starts as soon as the crawfish loses its activity. Next, it is worth evaluating their appearance - the integrity and cleanliness of the shell, as well as the water in which they are contained. Dirty water, excessive amount of algae on the crawfish or soft shell is a sufficient reason to refuse the purchase.