Generally when I make pasta I stick to a traditional meat sauce spaghetti. I was feeling a little adventurous last night and tried going for something different. Overall the pasta was pretty good. I'd probably use more crawfish next time though.
For those interested, here's a list [photoblog.com] of all the recipes that I've posted. I hope you enjoy them.
I first start out with some fresh Mexican chorizo. Unlike European chorizo, Mexican chorizo is sold uncooked (also known as “fresh”) and uses chili powder instead of paprika as it's main seasoning. I cut the sausage out of it's casing and pan fried it.
The next big thing is garlic and olive oil. These made up the base of my sauce. I've been lucky enough to have a friend in Greece who sends me infused olive oil. The stuff is fantastic tasting.
The third main ingredient is crawfish (or crayfish as most people know them) of course. I can only get frozen Chinese crawfish at this time of the year so that's what I used.
To start I put olive oil in the pan with lots of garlic and chili peppers. I let this saute for a little bit, but not enough to let the garlic brown.
While the oil is heating up, I separate the crawfish bodies - you can only get meat out of the tail section. Once the olive oil was nice and hot, I dumped the top half of the crayfish into the pan. Crawfish heads contain a lot of fats and as they cook, the fat melts and adds to the flavor of your oil. I tossed in the cooked chorizo at this point too. You want to wait until the last minute to toss in the crawfish meat since it is very easy to overcook.
While I was waiting for my water to boil, I made some garlic bread. I took lots of garlic and cut it up. I then mixed that with parmesean cheese, Italian seasoning (equal parts basil, marjoram, oregano, rosemary, and thyme), and olive oil. I put that on sliced bread and baked it until crispy. Since the garlic was raw when I made this, it doesn't really cook much and keeps a very heavy garlic bite.
The final product.