Corsican crayfish with linguini (langouste de Corse aux linguine) Add a comment- by Gabriel Gaté Cuisine:French Stage 1: Porto-Vecchio/Bastia This dish is from the Corsica Region. The Corsicans, who dwell in the middle of the Mediterranean sea, are excellent fishermen and are very fond of seafood and crustaceans. Their recipes are full of flavour and they call crayfish the “queen of crustaceans”. I’ve paired crayfish with pasta in this recipe. Ingredients 1 cooked crayfish, about 500 g (1 lb) 80 ml (⅓ cup) extra virgin olive oil 1 onion, finely chopped 10 fennel seeds 10 cumin seeds 1 small chilli, not too hot 1 tsp tomato paste 1 tsp plain flour 1 tsp brandy 60 ml (¼ cup) dry white wine 3 tomatoes, diced salt freshly ground pepper 150 g (5 oz) fresh linguini 6 small basil leaves ½ clove garlic, chopped Preparation Remove the meat from the crayfish legs and body and cut the body into bite-size pieces. Refrigerate until required. Cut the crayfish shell into small pieces. Heat half the olive oil in a heavy pan. Add the cray shells and onion and cook on medium heat, stirring for a few minutes. Add the fennel and cumin seeds and the chilli and stir well. Add the tomato paste and flour and stir well. Add the brandy and wine and stir until the liquid is combined. Stir in the tomatoes, season with salt and pepper and simmer for 15 minutes. Then strain the sauce. Cook the pasta in salted boiling water for a few minutes, then drain. Reheat the crayfish meat in the sauce for a few minutes. Chop the basil leaves and mix them with the remaining olive oil and the chopped garlic. Place the linguini on two plates. Top with the crayfish meat and sauce, drizzle with the basil olive oil, stir gently and serve.
Posted on: Thu, 20 Jun 2013 05:13:04 +0000
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