Pasta with crayfish

For a beautiful evening

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You need: (for 6 people)

• 600g fresh tagliatelle
• 600g of crayfish
• 2 tomatoes
• 40cl of fresh cream
• 1 lemon
• 3 cloves of garlic
• 35g of butter
• 3 tablespoons Espelette pepper oil
• 1 teaspoon of curry powder
• Salt & Pepper

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1. Peel and crush the garlic cloves.
2. In a hot pan, melt the butter and cook the crayfish for one minute.
3. Sprinkle with curry powder, mix and set aside in a dish.
4. Deglaze the pan with the lemon juice, then add the crème fraîche and reduce over a low heat.
5. Meanwhile, cook the pasta in a large volume of salted water.
6. Put the crayfish back into the pan to warm them up.
7. Dice the tomatoes and season with salt, pepper and Espelette pepper oil.
8. Serve them mixed with the tagliatelle and the creamed crayfish.

Tip: This recipe can also be created with Lucca oil or Christmas oil.

You don’t have Espelette chilli pepper olive oil? Find it in our shop