2 large crayfish tails
2 tbsp NOMU Extra Virgin Olive Oil
1/2 tsp NOMU Seafood & Fish Grinder
1/2 tbsp butter
250g linguini
TOMATO SAUCE:
2 large ripe tomatoes
1 tbsp hot water (use the water that the pasta was cooked in)
1/2 tsp NOMU Vegetable STOCK
A pinch of saffron strands
2 small or 1 large shallot, peeled and finely chopped
Glug of NOMU Extra Virgin Olive Oil, for frying
1 clove garlic, minced
To peel the tomatoes for the sauce, score a cross into the base each one using a sharp knife and place in a bowl of boiling water for a few minutes. Remove with a slotted spoon and carefully peel away the skin. Slice in half and remove the pith. Dice each half into 1/2 cm pieces.
Prepare the pasta according to the package directions. Drain the pasta, but reserve one tablespoon of the pasta water in a small bowl. Place the NOMU Vegetable STOCK and the saffron into the bowl with the reserved water and stir to dissolve.
Remove the crayfish tails from the shell and slice in half lengthways. Drizzle with the Olive Oil and season them with the NOMU Seafood & Fish Grinder. Melt the butter in a pan until it is just sizzling. Flash fry the halved crayfish tails until they are pink and golden and just cooked through. Slice two of the crayfish halves into pieces and set aside the other two halves and keep them warm.
In a large saucepan, saute the shallots in the Olive Oil until they are translucent. Add the garlic and diced tomatoes and saute for a minute. Do not leave it on for too long as you do not want the tomato to cook and become mushy. Add the prepared stock mixture and allow it to bubble away for another minute. Add the sliced crayfish to the tomato sauce and stir through. Add the cooked pasta and toss to combine.
To serve, dish the pasta into two large serving bowls and place the remaining crayfish tail halves on top of each portion.
2 large crayfish tails
2 tbsp NOMU Extra Virgin Olive Oil
1/2 tsp NOMU Seafood & Fish Grinder
1/2 tbsp butter
250g linguini
TOMATO SAUCE:
2 large ripe tomatoes
1 tbsp hot water (use the water that the pasta was cooked in)
1/2 tsp NOMU Vegetable STOCK
A pinch of saffron strands
2 small or 1 large shallot, peeled and finely chopped
Glug of NOMU Extra Virgin Olive Oil, for frying
1 clove garlic, minced
To peel the tomatoes for the sauce, score a cross into the base each one using a sharp knife and place in a bowl of boiling water for a few minutes. Remove with a slotted spoon and carefully peel away the skin. Slice in half and remove the pith. Dice each half into 1/2 cm pieces.
Prepare the pasta according to the package directions. Drain the pasta, but reserve one tablespoon of the pasta water in a small bowl. Place the NOMU Vegetable STOCK and the saffron into the bowl with the reserved water and stir to dissolve.
Remove the crayfish tails from the shell and slice in half lengthways. Drizzle with the Olive Oil and season them with the NOMU Seafood & Fish Grinder. Melt the butter in a pan until it is just sizzling. Flash fry the halved crayfish tails until they are pink and golden and just cooked through. Slice two of the crayfish halves into pieces and set aside the other two halves and keep them warm.
In a large saucepan, saute the shallots in the Olive Oil until they are translucent. Add the garlic and diced tomatoes and saute for a minute. Do not leave it on for too long as you do not want the tomato to cook and become mushy. Add the prepared stock mixture and allow it to bubble away for another minute. Add the sliced crayfish to the tomato sauce and stir through. Add the cooked pasta and toss to combine.
To serve, dish the pasta into two large serving bowls and place the remaining crayfish tail halves on top of each portion.
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Cape Town, South Africa
Tel: +27 21 386 2000
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