How To Make Crayfish Spaghetti

How To Make Crayfish Spaghetti

Crayfish spaghetti with with chillies garlic onion and tomato sauce. This is a slurp-tastic favourite in our house. It's slightly sweet and has just enough heat to introduce any youngster to the beautiful world of the chili pepper, without causing burning lips syndrome.

You Will Need

• 1 Onion diced
• 1 Chili diced (seeds optional)
• 1 Garlic clove sliced
• 1 zest of lemon
• 50 gm(s) capers in brine
• 150 gm(s) crayfish tails (cooked)
• 200 ml(s) passata
• 25 gm(s) chopped parsley
• 1 tbsp(s) sugar
• 150 gm(s) pasta (uncooked weight)

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Step 1:

Method

This is a slurp-tastic favourite in our house. It's slightly sweet and has just enough heat to introduce any youngster to the beautiful world of the chilli pepper, without causing burning lips syndrome.

I cook my pasta in boiling salted water. I don't use olive oil when cooking. It is a complete urban myth and a waste of a precious commodity. Just use 3 times as much water as there is pasta and plenty of salt.

Another urban myth, well actually a complete load of rubbish to be a bit more direct, is the whole throw your spaghetti at the wall thing. Whoever dreamed that one up needs a good slapping!

1. Begin by boiling the pasta in a sturdy saucepan. This usually takes around 8-10 minutes. Times can vary acording to the thickness of the pasta.

2. In the meantime dice your onion, parsley, chilli and garlic. Take a grater or microplane and grate the zest from your lemon ensuring to leave the white pith on the lemon. We are just looking for the yellow rind nothing else.

3. In a large saucepan or wok style pan heat up some oil and begin to fry your onion, chilli, garlic and lemon zest. When the onion and chilli begin to soften add your capers (including brine) and crayfish cook for a further minute or so. You are adding these ingredients now to give the dish a greater intensity and depth when eating. The crayfish will shrink back in size and it is perfectly acceptable to add it later if you prefer.

4. Now add your passata stir into the pan and bring to the boil, adding also the chopped parsley and sugar. At this point you can season with salt and pepper to your personal taste.

5. Finally add your pasta to the sauce and stir thoroughly so the sauce grabs the pasta evenly. Garnish with some parsley and a few crayfish tails.

6. NOTE: If your pasta is not quite cooked, take your sauce off the heat until the pasta is cooked.

To watch the recipe video visit my blog www.healthykidsrock.co.uk