Recipe - Papardelle With Crayfish Tomatoes And Lemon Basil

5 pound Crayfish, boiled, cooled,
tails removed
4 tablespoon Virgin olive oil
2 Cloves garlic, thinly cut or sliced up
4 Jalapeno peppers, cored,
seeded, julienned
1 pound Very ripe plum tomatoes
1 pound Fresh pappardelle
One fourth cup Fresh lemon basil leaves
1 Lemon, Zest of
Salt and pepper to taste

Pick through crayfish tails and remove any extra shell bits.

Bring 6 quarts water to boil in a large spaghetti pot and add 2 tablespoons
salt.

In a 12 to 14inch saute pan, heat oil until smoking. Add garlic and
jalapenos and cook until garlic is light golden brown, about 2 minutes.
Meanwhile, remove stems from tomatoes and chop into 3/4inch cubes. Add
tomatoes to pan with garlic and chilis and cook until soft and beginning to
get saucy. Lower heat to simmer and allow to cook while pasta cooks. Drop
papparadelle into boiling water and cook until tender, about 2 minutes.
Drain pasta in colander and toss crayfish tails into tomato pan. Pour
pappardelle over and toss to coat well while over simmering heat. Add lemon
basil and lemon zest, season with salt and pepper and serve immediately.

Yield: 4 servings
Posted to MCRecipe Digest V1 #322

Recipe by: Molto Mario

From: "suechef@sover.net" suechef@sover.net

Date: Fri, 29 Nov 1996 22:00:52 0500 (EST)