Crayfish Pasta

Love the sport of spearfishing but don't have an inkling on how to cook a fish? In this new series founder and owner of Adreno, Tim Neilsen, will show you how to Cook Your Catch.

Possibly our favourite crayfish recipe - but you can substitute crayfish for prawns or fish as well! Simple is often best when it comes to pastas and you just can't go wrong with this gem of a recipe by Adreno founder Tim Neilsen. Don't be turned off by the addition of Anchovies either, it adds a salty flavour to the rich tomato base - trust us, just try it!

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Ingredients

  • 2 Crayfish
  • 2 Punnets Cherry Tomatoes
  • 10 Anchovies
  • 5 Garlic cloves
  • 1 Chilli
  • 1 lemon
  • 2 Tbsp Butter
  • 1 Bunch Parsley
  • Parmesan
  • Spaghetti

Method

Crayfish Pasta
  1. Remove crayfish heads and cut tail in half
  2. Remove the meat from the tail
  3. Add crayfish heads to pasta pot, add water and bring to boil
  4. Cut lobster meat into bite sized medallions.
  5. Finely chop garlic and sauté with butter
  6. Add lobster medallions to the pan and cook until just white. 
  7. Take off heat when nearly cooked through to avoid over cooking & remove the crayfish meat from the pan
  8. For the pasta sauce, use the butter and garlic from cooking the crayfish and add anchovies and tomatoes to the pan
  9. Simmer for approximately 20 minutes until tomatoes reduce to a sauce
  10. Finely chop the parsley & chilli. Zest the lemon.
  11. Remove Crayfish heads from water. Bring water back up to boil and add spaghetti
  12. Add chilli, lemon zest and crayfish meat to pasta sauce. Gently stir through crayfish meat and add lemon juice
  13. Strain the pasta when cooked and add to sauce with the chopped parsley
  14. Top with parmesan and it's ready to eat!
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