The KaiKai Book

Crayfish, Lobster, Crawdad. Whatever you know them as you will be delighted by this pasta recipe, cooked up by Adreno's founder and chief: Tim Neilsen, Adreno founder. INGREDIENTS: 2 Southern Green Crayfish 2 punnets of cherry tomatoes 10 anchovies 5 garlic cloves 1 chilli 1 lemon 2 tbsp. of butter Parsely Parmesan Spaghetti COOKING METHOD: First, remove the heads of the crayfish form the tail. This can be done by using a knife to loosen the tail from the head by cutting in the joint between the head and tail and then twisting and pulling the tail free. The head can still be used for the legs and some meat in the head. Using a breadknife, cut down the centre of the tails and then remove the meat from the tail and the dirt line from the meat. Cut the meat into small medallions to help tenderise the meat when cooked. Add the heads to the pasta pot and boil them for 10 minutes. Add the butter and finely sliced garlic to a pan at medium-hot heat, followed by the crayfish once it has begun to sizzle after around a couple of minutes. Cook for a couple of minutes or until it turns nearly completely white. As you will be adding the meat to the pasta later it will cook even further, so you don’t want to completely cook it yet or it will be overdone. Remove the meat from the pan leaving the garlic and butter behind in the pan, this will be used to produce the pasta sauce. Add the anchovies and tomatoes to the pan to cook for around 20 minutes. Chop some parely up finely and some chilli if you’re keen on spice. Grate some lemon skin for lemon rind and then slice the lemon in half for lemon juice. Add the chilli and lemon zest to the sauce and mix in. Start to cook your pasta around this point, it shouldn’t take too long to cook. Add the lobster meat to the sauce with some lemon juice and cook until the meat is finished. Strain the pasta and add the chopped parsley and the pasta to the sauce and lightly stir it in. Serve with some parmesan and you’re ready to eat! Enjoy.