Yield: 1 Servings
|5 pounds||Crayfish, boiled, cooled and; tails removed|
|4 tablespoons||Virgin olive oil|
|2 \N||Cloves garlic,; thinly sliced|
|4 \N||Jalapeno peppers, cored, seeded; and julienned|
|1 pounds||Very ripe plum tomatoes|
|1 pounds||Fresh pappardelle|
|¼ cup||Fresh lemon basil leaves|
|\N \N||Zest of 1 lemon|
|\N \N||Salt and pepper to taste|
Pick through crayfish tails and remove any extra shell bits.
Bring 6 quarts water to boil in a large spaghetti pot and add 2 tablespoons salt.
In a 12- to 14-inch saut pan, heat oil until smoking. Add garlic and jalapenos and cook until garlic is light golden brown, about 2 minutes.
Meanwhile, remove stems from tomatoes and chop into ¾-inch cubes. Add tomatoes to pan with garlic and chilis and cook until soft and beginning to get saucy. Lower heat to simmer and allow to cook while pasta cooks. Drop papparadelle into boiling water and cook until tender, about 2 minutes.
Drain pasta in colander and toss crayfish tails into tomato pan. Pour pappardelle over and toss to coat well while over simmering heat. Add lemon basil and lemon zest, season with salt and pepper and serve immediately.
Yield: 4 servings
Recipe By :MOLTO MARIO SHOW #MB5674 Posted to MC-Recipe Digest V1 #305 Date: Sat, 16 Nov 1996 09:16:35 -0500 From: Meg Antczak <meginny@...>