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Tagliolini with Crayfish Tails and Parsley


  • 4 tbs of olive oil

  • 2 chillies – finely chopped

  • 2 cloves of garlic

  • 500g crayfish tails

  • 1 bunch of wild rocket

  • 1 packet of tagliolini pasta

  • 1 bunch of flat leaf parsley - finely chopped

  • 1 glass of dry white wine

  • 2 oz of soft unsalted butter

  • 25g breadcrumbs – very dry

  • juice of 1 lemon


  • 1.

    To make the tagliolini with crayfish tails, heat the olive oil in a frying pan. Add the chillies, garlic and crayfish tails. Cook for 30 seconds. Add the rocket and the parsley.

  • 2.

    Blanch the tagliolini in boiling water for 1 minute. Remove, shake to dry and add to the sauce.

  • 3.

    Pour the wine into the sauce and bring the mixture to the boil. Add the butter, and toss the mixture vigorously to combine the sauce with the pasta. Sprinkle with the breadcrumbs, drizzle with olive oil and serve.

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