 |
Thoroughly wash the shellfish in running water. Use kitchen
scissors to cut the legs, the antennae and the mouth.
With a big knife cut off the claws and break them into pieces, cut
the body in half and place in a deep dish.
Cook the pasta.
In a frying pan, sautè the garlic and the onion in vegetable oil,
add the bay leaf, the tomato and let it cook for a couple of minutes.
Add the crayfish and its juices.
Add Salt and pepper and pour a little white wine over
the mixture.
Put the lid on and keep cooking until the pulp of the crayfish
become white.
Remove the crayfish from the frying pan and place it on the
platter.
Let the sauce thicken.
Drain the pasta and put it in the friyng pan. Let it "jump"
in the sauce till each strand of spaghetti becomes creamy at sight.
Place the pasta over the crayfish, serve with finely
chopped fresh basil.
The Recipe belongs to
Nonna Antonia (Grandma) |
