Yabby (crawfish), Tomato And Chili Pasta Sauce

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 2
• 20 g parmesan cheese, finely grated (i use my microplane)
• 2 tablespoons finely chopped parsley
• zest of a small lemon
• 3 teaspoons olive oil
• 4 tablespoons finely diced red onions
• 2 garlic cloves, crushed
• 1 teaspoon chili flakes (to taste)
• 200 ml wine
• 1 (400 g) can tomatoes, chopped
• 1 teaspoon chicken stock powder (to taste)
• 1 tablespoon capers
• 300 g crawfish meat (yabby)

Recipe

• 1 combine the parmesan, parsley and lemon zest in a small bowl and set aside.
• 2 heat the oil in a pan and cook the onion until softened, add the garlic and cook 30 seconds more, then add in the chilli flakes and wine. cook to reduce a little.
• 3 add the tomatoes and their juice and the chciken stock powder. cook until reduced and thickened (mine took about 15 minutes over a medium-low heat).
• 4 while this is happening, cook some pasta to serve the sauce over. we had penne, i would have preferred angel hair though!
• 5 when the sauce is thickened to your liking, add in the capers and yabby meat and cook a further 2 or 3 minutes to heat the yabbies through.
• 6 serve over pasta with the parmesan, parsley zest mix sprinkled over the top.