Wednesday, 3 April 2013

crayfish fettuccine with herbs and lemon

This is what I had for my dinner last night at work.  Yes I ate all that crayfish for myself.  The family had fresh snapper so I didn't feel too bad.   Fish and crayfish caught out at Great barrier Island courtesy of Dean and Phillipa, Thank you.

Start by chopping about 6 cloves of garlic finely and adding it to the fry pan with sizzling herb butter and some olive oil.  Gently cook the garlic.  Turn off the pan if gets too hot.  Meanwhile cook the pasta (about 225g) or enough for 2-4 people.
Once the pasta is cooked add to the herb butter along with zest and juice of 2 lemons more chopped herbs, whatever you have (basil,chervil, tarragon, parsley) as long as it is fresh.  Use plenty.  Finish up with the cooked chopped crayfish a few shakes of chile flakes and salt and pepper and loosen up with some pasta water and olive oil.


  1. You didn't really eat it all did you?

  2. Sure did. Finished the rest off for lunch today.