Spicy Crayfish Linguine

Method

• Spicy Crayfish Linguine: Step-by-Step Method
• Bring a large pot of salted water to a rolling boil.
• Add linguine to the boiling water and cook according to package instructions until al dente.
• While linguine cooks, rinse and drain the crayfish thoroughly if not pre-cleaned.
• In a large skillet or sauté pan, add olive oil and set over medium heat.
• Add minced garlic to the hot oil and sauté for about 1 minute until fragrant.
• Add red pepper flakes to the pan and toast for 20-30 seconds to release aroma.
• Deglaze the pan with white wine, letting it simmer for 1-2 minutes to reduce slightly.
• Stir in the crayfish to the skillet and cook gently, stirring, until heated through and just cooked (about 2-3 minutes); avoid overcooking.
• Season the crayfish mixture with salt and pepper to taste.
• Once linguine is al dente, reserve 1/4 cup pasta water, then drain the pasta.
• Add cooked linguine directly to the skillet with the crayfish mixture.
• Toss linguine with crayfish sauce, adding reserved pasta water as needed for desired sauce consistency.
• Remove the pan from heat and fold in chopped parsley.
• Transfer the linguine and crayfish to serving plates or a large bowl.
• Top with grated Parmesan cheese immediately before serving.
• Optional for presentation: Finish with an additional sprinkle of parsley and a drizzle of extra virgin olive oil.
• Serve hot, accompanied by lemon wedges for added brightness if desired.