Put yourself in a springtime mood with this bright and cheerful pasta dish. Meaty crawfish are tossed in a spicy fresh tomato sauce brightened with lemon zest and basil then served over pappardelle. Mario Batali recommends lemon basil if you can find it. You can also substitute shrimp for the crawfish.
Pappardelle With Crawfish, Tomatoes And Basil
5 pounds crawfish, boiled, cooled and tail meat removed (about 1 1/2 cups after cooking)
1/4 cup extra-virgin olive oil
2 cloves garlic, thinly sliced
4 jalapeño peppers, cored, seeded and thinly sliced
1 pound plum tomatoes, chopped
1 pound pappardelle
1/4 cup fresh basil leaves
Zest of 1 lemon
Salt and pepper, to taste
1. Bring 6 quarts water to boil in a large pot and add 2 tablespoons salt. Cook pappardelle according to package directions then drain.
2. In a large skillet, heat oil until very hot. Add garlic and jalapeños and cook until garlic is light golden brown, about 1 minute.
3. Add tomatoes to skillet and cook until very soft, about 10 minutes. Lower heat to a simmer and add crawfish tails then Toss to coat then add basil and lemon zest. Season with salt and pepper and serve immediately.
Recipe from Simple Italian Food by Mario Batali
I can’t put my finger on what makes me so obsessed with ‘James Dean’, new from Toronto-based artist AlphaCub. It unfolds slowly with that beautiful, hurt voice and haunting synth sharing the stage.
Oh help me carry my soul”
Check out AlphaCub on Facebook where you can keep tuned as to where to buy the music.