Crayfish & Mushroom Pasta (penne)

"My Mother grew up in a small town on the bayou, at the Texas/Louisiana border. Since Crayfish were abundant and inexpensive, they ended up in most any dish. This recipe comes from my Mother's kitchen." Elaine Sweet Elaine calls this "Tails 'N Snails Penne Pasta."

• 3 cloves garlic, minced
• 1 1/2 tablespoon extra virgin olive oil, divided use
• 2 cups half and half
• 1 cup freshly grated parmesan cheese
• 1 teaspoon each, salt and white pepper
• 1 pound Crayfish tails
• 1 cup shiitake mushrooms, sliced
• 4 green onions, cropped and chopped
• 1 teaspoon freshly ground black pepper
• 1 tablespoon Chianti
• 8 ounces penne pasta, cooked al dente according to package directions
• Garnish -1/4 cup fresh basil leaves
• Garnish -1 tablespoon red pepper flakes

METHOD

Sauté garlic in 1/2 tablespoon olive oil until lightly browned. Add half and half and simmer until mixture comes to a slight boil. Whisk in Parmesan, salt and white pepper. Let cook until reduced to sauce consistency.

In separate pan, Sauté crayfish tails in remaining olive oil with shiitake mushrooms and green onions for 3 minutes. Sprinkle black pepper on top, add Chianti to skillet, scraping bits from bottom and sides of skillet.

In serving bowl, toss pasta with cream sauce, top with crawfish mushroom mixture. Sprinkle fresh basil and red pepper flakes on top.

Makes 4 servings.

Contributor: Elaine Sweet

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