Spaghetti con gamberi di fiume (spaghetti with crayfish)
Prep time
Cook time
Total time
Categories: Kids, Healthy, Quick and Easy, Dairy Free, Gluten Free*use gluten free pasta
This is a super elegant and effortless dish. My children squeal with delight when they see it on the dining table. What more can you ask for?
To stage this meal, ideally boil the water in a pentola. If a pentola is not available, boil the pasta for the first serving (90 grams of pasta per person) and use a slotted spoon to remove the pasta from the water. Keep the pasta water heated in a covered pan until the next serving and repeat.
This is a super elegant and effortless dish. My children squeal with delight when they see it on the dining table. What more can you ask for?
To stage this meal, ideally boil the water in a pentola. If a pentola is not available, boil the pasta for the first serving (90 grams of pasta per person) and use a slotted spoon to remove the pasta from the water. Keep the pasta water heated in a covered pan until the next serving and repeat.
Author: Woo Wei-Duan
Recipe type: First Course (Primo)
Cuisine: Inter-regional
Serves: 4
Ingredients
- 450 grams shelled langoustine, crayfish, Norway lobster or Dublin bay prawns (in brine is fine)
- 350 grams spaghetti, fettucine or farfalle
- 1 garlic clove, peeled and bruised
- 45 mls extra-virgin olive oil
- 125 mls white wine, dry
- 10 grams flat-leaf parsley, rinsed, dried, leaves removed and finely chopped
Instructions
- Heat a large pot filled with 8 litres of water and 80 grams of salt to a boil. Add the spaghetti to the water.
- Meanwhile, in a saute pan, fry the garlic in the olive oil until coloured.
- Remove the garlic and discard. Add the crayfish and the wine and cook for about 6 minutes. Add salt to taste.
- Drain the pasta when al dente (check the package and taste), reserving 100 mls of the pasta water.
- Toss the pasta with the crayfish and parsley. If needed, add some of the pasta water.
- Serve immediately.
