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Linguine all’Aragosta


Oh so delicious! This seafood pasta is a must-try!

  • Serves: 4 |
    4 servings
  • Rating:

  • Difficulty:

  • Prep Time : 10 mins |
  • Cook Time : 15 mins
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  • Olive oil – enough to cover the bottom of a very large frying pan
  • 100 g of butter
  • 1 large onion finely chopped
  • 2 Tbs finely chopped garlic
  • 1 chicken stock cube
  • 2 chillies roughly chopped pips and all
  • 2 tsp of freshly cracked black pepper
  • 800 g of Cherry or Rosa tomatoes cut in half
  • 2 glasses of dry white wine
  • 2 – 3 fresh Crayfish tails – cut down the length of the shell, clean out the central vein and cut each tail into 3 to 4 chunks – depending on the size of the tails.
  • 1 large handful of finely chopped parsley
  • 1 packet of Linguine – or 500g of freshly made linguine

Cover the bottom of a large frying pan with olive oil and fry your chopped onion until lightly brown, add in the chicken stock cube, 100g of butter, chopped chillies, black pepper, finely chopped garlic and fry for 2 minutes, stirring occasionally.  Add the crayfish tail chunks and fry for 1 minute.  Add the dry white wine and make sure to cook all of the alcohol out.  Add the halved cherry tomatoes and put on a tight fitting lid and bring to the boil with the lid on for about 3 minutes – this will cook the tomatoes.  Remove the lid and reduce until the sauce has thickened slightly.

Cook your linguine or spaghetti in a LARGE pot of rapidly boiling salted water.  Stir the pasta regularly and cook until al dente and using your spaghetti spoon lift, the cooked pasta out of the pot, allow the water to drain off and add it spoonful by spoonful straight into the pan of Crayfish sauce.  Toss well and serve garnished with the chopped parsley.