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Crayfish
Tails With Linguine
This is food for those evenings when you want to
blast your taste buds. Some people have indicated to me that this is a
meal best prepared and eaten alone, with no plans to see anyone the next
day. However, if both people adore garlic, chillies and each other, share
away. It's absolutely superb with buckets of good Italian wine- Sicilian
if you can get it. And you should be listening to Eros Ramazzotti while
cooking.
For one person you will need:
Olive oil- about half a cupful of the best you can get. Philippo Berio
is great.
Garlic- Three chopped cloves.
Chillies- Two or three medium sized ones cut into rings. Use the seeds
too.
Tomato puree- Three big spoonfuls.
100 grams Crayfish Tails- or Tiger prawns
One stock cube- Fish or Vegetable, dissolved in a mug of water.
Big bunch of flat Italian parsley, coarsely chopped.
Linguine
Boil a big pot of water and cook the Linguine. This takes about 10 minutes
and will cook as you're doing the other things. Heat the olive oil over
a medium heat in a large pan. Add the garlic and the chillies. (Make sure
they don't burn as it will make the garlic bitter.)
After a few minutes, add the tomato puree and the dissolved stock cube.
Then a few twists of freshly ground pepper. Add the Crayfish tails or
Tiger prawns. They will only take a few minutes to cook. Now put in the
parsley. Let those flavours mix together for two minutes. It might look
like you've too much sauce. That's ok.
Drain the pasta well and add it to the sauce, mixing carefully so the
pasta is really well coated. Transfer from the pan to a heated bowl and
indulge yourself.
Later on, you might as well go the whole hog and have some Gorgonzola
cheese to finish off the wine.
by
Jane Shortall
24th December 2003
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