I had the best intentions of making sushi with some lovely crayfish tails that I bought late last week but the sloth in me crept in and I made that easy japanese noodle salad instead. Which means I’m left with the only option but to eat the crayfish tails in a delicious and easy spagetti recipe instead.
You will need:
Some gluten free spagetti, enough for two portions (if you’re not gluten free any spagetti will do).
2 large cloves garlic
1/2 tsp chilli flakes (thats half not 1 or 2)
4 tbsp olive oil
80g crayfish tails
Salt & Pepper to taste
3 grates lemon zest
Squeeze of lemon juice
Crayfish is so delicate that its a little hard to capture their flavour and enhance it without it being overpowered but I think this recipe has done the trick perfectly.
In a pot of boiling hot water add some salt and enough spagetti for 2 large portions, follow cooking instructions, usually 15 mins of boiling will do the trick.
In a pan heat the butter and olive oil until the butter has just melted.
Add the garlic then turn the heat off, still stiring.
Add the crayfish tails and lemon zest and stir so they are just warming in the hot pan.
When the spagetti is to your liking, drain and add to the pan (using tongs to toss so as not to ruin the spagetti), turn the pan onto a low heat to make sure everything is evenly warmed.
Add lemon juice, parsley, salt and pepper and toss through.
Turn the pot off and remove from the heat, and HEY PRESTO. Wasnt that easy.
Now people will say never to add cheese to a seafood pasta dish, I wont judge you if you add a little parmesan because I’m probably too much of a fan of salt and food should always be for your own enjoyment so sometimes you need to forget the rules and do what feels right/ tastes best to you. If you’re like me and you love salty things but you’re a bit worried about your intake you can add either one anchovy or 3 smashed capers to give it a more natural saltiness without picking up the shaker.
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Hugs & Nonsense