Crayfish and parmesan spaghetti

Babiche Martens

Using the very freshest of ingredients, this crayfish spaghetti served with the salty, sharp flavour of parmesan, makes for a sophisticated yet super simple dish.

If crayfish isn’t available, large banana prawns make a great alternative. I love to serve this dish for friends as a relaxed lunch, with a glass or two of wine.

Ingredients

350 g	Spaghetti (Main)
2 Tbsp	Olive oil
4	Garlic cloves, crushed
2 Tbsp	Freshly grated ginger
3	Spring onions, sliced
200 g	Cherry tomatoes
½ cup	White wine
1	Lime, zest only
⅓ cup	Lime juice
1	Crayfish, raw, flesh cut into chunks (Main)
½ cup	Cream
2 cups	Baby spinach
½ cup	Grated parmesan cheese
¼ cup	Shaved parmesan, to serve

Directions

1. Cook the spaghetti as per packet instructions.
2. In a large frying pan heat the oil. Add the garlic and ginger, cooking for 2 minutes until fragrant. Add the spring onions, tomatoes, wine, lime and crayfish, cooking for 3 or 4 minutes until the crayfish is just cooked. Add the cream and spinach, heating through. Toss through the hot spaghetti and the grated parmesan and season.
3. Serve hot, garnished with extra parmesan and freshly ground pepper.

More decadent dishes from Angela

• Baked brie in a sourdough loaf
• Pear, goat's cheese and macadamia tart