Made with free-range egg and golden Tamworth semolina, Per Tutti Linguine is the perfect base for this luxurious crayfish linguine.
How long will it take?
What’s the serving size?
What do I need?
2 cooked crayfish
500 g Per Tutti Linguine
4 tbsp olive oil
4 cloves garlic, sliced
2 tsp dried chilli flakes
250 g cherry tomatoes, halved
How do I make it?
Bring a large pot of water to the boil and cook the Per Tutti Linguine according to the packet directions.
Meanwhile, separate the crayfish tails from the body, then slice each tail in half. Remove the meat from the body of the crayfish, chop and set aside.
Heat a large frying pan over medium heat. Add olive oil and gently cook the garlic and chilli until the garlic starts to colour but doesn’t burn. Add tomatoes, crayfish meat and crayfish tails in shells and toss until hot.
Use tongs to add cooked linguine to the frying pan with 100 mL of the pasta water. Cook, shaking the pan until the liquid has evaporated.
To serve, arrange linguine on plates and top each with a crayfish tail.