Crayfish Linguine by Elisabeth, Roade

Ingredients:

• 25-30 crayfish (head and tails)
• 150 g linguine
• Olive oil
• 1 red chili, deseeded and finely chopped
• 1 inch of ginger root, grated
• 1 garlic clove, finely sliced
• 2 shallots, finely diced
• Juice and zest of 1 lime
• Handful of parsley, finely chopped

1. Heat the oil in a frying pan over a moderate heat and fry the chili, ginger, garlic and shallots until softened but not browned.

2. Meanwhile, cook the linguine in a separate saucepan until al dente, once done, drain and keep warm.

3. Stir the crayfish into the fried ingredients, then add the parsley and lime juice/zest.

4. Toss the crayfish mixture through the pasta and serve immediately.