Recipe - Pappardelle With Crayfish Tomatoes And Lemon Basil

5 pound Crayfish, boiled, cooled
and; tails removed
4 tablespoon Virgin olive oil
2 Cloves garlic,; thinly
cut or sliced up
4 Jalapeno peppers, cored,
seeded; and julienned
1 pound Very ripe plum tomatoes
1 pound Fresh pappardelle
One fourth cup Fresh lemon basil leaves
Zest of 1 lemon
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 saut 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
Recipe By :MOLTO MARIO SHOW #MB5674

Posted to MCRecipe Digest V1 #305

Date: Sat, 16 Nov 1996 09:16:35 0500

From: Meg Antczak meginny@frontiernet.net