Pasta with Crawfish Meat

Method

• 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.