Jamie Joseph's crayfish spaghetti
|2 Tbsp||Olive oil|
|1||Carrot, peeled and sliced|
|1 stick||Celery, peeled and sliced|
|2 cloves||Garlic, peeled|
|½ cup||White wine|
|2 cans||Chopped tomatoes, in juice (400g each)|
|1||Salt & freshly ground pepper, to season|
|1 Tbsp||Tomato paste|
|400 g||Spaghetti, dried|
|¼ cup||Parmesan cheese, freshly ground|
|¼ cup||Fresh parsley, chopped|
- Drown the crayfish in fresh water. With a sharp knife, split the crayfish down the centre from head to tail. Remove the guts from the head cavity and the excretion tube that runs down through to the tail. Separate the head and all the shell to make the stock.
- Place the oil, onion, garlic, carrot and celery in a saucepan over a medium heat and cook for 10 minutes. Add the wine, tomatoes and tomato paste, then season with salt and pepper. Place the crayfish head and shell on top and bring to the boil. Lower the heat and simmer gently for 1 hour.
- Sieve the crayfish stock, pressing down on the vegetables to extract more flavour. Place the sieved stock back in the saucepan and, if necessary, cook until it reduces to a sauce consistency.
- Meanwhile, cook the spaghetti according to the packet directions in lightly salted boiling water or until al dente.
- Drain the spaghetti and add to the sauce, stirring through the parsley and parmesan cheese.
- Add a knob of butter to a hot frying pan and sear the crayfish tail meat until it is no longer transparent. Remove from the pan and slice.
- Place the spaghetti on serving plates and top with the crayfish. Serve with extra parmesan if you wish and pass around the pepper grinder.