Devon crayfish tagliatelle

Jaimie Haselock


For 2

300g wild crayfish tails, peeled1 white onion, chopped2 cloves garlic, chopped2 birds eye chilli, chopped1 glass white wine400g good quality chopped tomatoes2 anchovy fillets200g tagliatelle 

Jaimie Haselock

First open your choice of white wine: mine would be a Villa Broglia Gavi di Gavi. Absolutely delicious for this type of dish, it has a creamy pear taste with a balanced of piercing fruit and lemon freshness. NB, save a glass for cooking.

Sweat down and soften the onion, garlic and chilli with a good pinch of seasoning. When all has softened add the glass of wine and reduce down.

Add the tinned tomatoes, reduce again, then stir the crayfish tails into the tomato sauce.Test for seasoning, then add the anchovies and keep stirring on a low heat until cooked through. Leave the dish to rest off the heat for 5-10 minutes to infuse.Cook the tagliatelle (you could use linguine or spaghetti), drizzle over some good quality olive oil, and stir in the heavenly crayfish tomato sauce; really mix it into the pasta covering all.Depending on how traditional you are regarding Italian cuisine, you could have a little grated parmigiano; just don’t let the Carabinieri catch you.