Crayfish Linguini

INGREDIENTS:

1 chopped Shallot

3 tbsp of good Olive Oil

2 chopped Garlic Cloves

1 chopped hot Red Chili

1 Lemon

A handful of chopped Parsley

3 - 4oz Linguini or Spaghetti per person

A handful of blanched, chopped Nettles (or you can substitute fresh chopped spinach)

2 handfuls of boiled Crayfish Meat (claws and tails) per person

A handful of grated Parmesan

METHOD:

1.  Fry chopped shallot in a pan with 2 tbsp of olive oil

2. Add garlic cloves and red chili

3. De-glaze the pan with the juice of one lemon – and add the zest too, grated finely

4. Take the pan off the heat and add a handful of chopped parsley

5. Boil your pasta noodles in salted water

6. When the noodles are cooked, add them to the sauce pan along with a spoonful of the pasta water

7. My recipe is made with Nettles which I blanched to help remove any stingers, but you can also use spinach. If you add the nettles / spinach to the hot linguini will wilt and cook as you mix in the sauce

8. At the last minute, add crayfish meat and mix

9. Dress with remaining olive oil and grated Parmesan

 

Trust us, don’t try to eat this with chopsticks (you will just make a mess!)

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Registered address: Robinson Wild Foods Ltd. 7a Harrow Road, Hereford, England

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