Tuesday, 22 April 2014

Lemony crayfish pasta

Spring has made a triumphant return to my step and onto my plate. Fish, seafood and veggies have a whole new allure. You just wait: soon the only thing I can talk about is the asparagus! But before we get there, it's time to let crayfish enjoy a little more time in the lime light. I've rediscovered it (pike burgers with Asian twist and crayfish mayo anyone? Or pike, asparagus and crayfish terrine, another gluten-free treat...?) and let me just tell you: I can't get enough of them! 

And pasta is something that I'll never be able to kiss goodbye. Especially seeing how after the latest Tour of Museokatu I schlepped back home with five different types... But even pastas get a springtime makeover: so long slowly cooked ragús, hello crayfish, lemon and parsley! Ok, and a little butter. And some sour cream too. And some white wine left over from the night before (yes, it does sometimes happen). 

Unlike everywhere else in the world, in Scandinavia dill is The Herb people love pairing with fish and seafood so you could also use that.

Serves 2

2 portions of spaghetti, bucatini or linguine

50 g butter
1 small onion
1/2 - 1 small chilli
3 tsp finely grated lemon zest
1 large garlic clove (or 2 small ones)
3/4 dl white wine
1 dl sour cream/ Greek yogurt
200 g crayfish tails, drained
salt, pepper
2 generous handfuls of fresh parsley leaves

Cook pasta according to instructions in salted water until almost done. Finely chop onion, garlic and chilli. Sauté them in butter until soft. Then add 2 tsp lemon zest, white wine and sour cream (if using Greek yogurt, wait a couple of minutes before adding that). Let boil for about 5 minutes. Then add pasta and let it finish cooking in the sauce. Fold in crayfish and parsley. Check the taste and season as needed. Sprinkle rest of the lemon zest on top and serve.




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