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Spaghetti with crayfish and fennel

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Spaghetti with crayfish and fennel


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Tempo de preparo

25 min(s)


4 servings

Téia Lofrano

  • Ingredients
  • Recipe
  • Spaghetti400 g
  • Clean crayfish1 kg
  • Crawfish with shell seasoned with salt and pepper4 unit(s)
  • Butter25 g
  • Extra Virgin Olive Oil2 tablespoon
  • Chopped Onion1 unit(s)
  • Minced Garlic Clove3 unit(s)
  • Chopped fennel stalk (+ leaves to decorate)2 unit(s)
  • Peeled and Seedless Tomatoes3 unit(s)
  • Salt to taste
  • Black pepper to taste
  • Garlic powder (optional)1 teaspoon
  • Dry white wine1 cup
  • Grated Parmesan Cheese80 g
  • Fresh cream100 ml
  1. Heat the butter with oil, add the onion and sauté for 2 min. Add the garlic and leave for 1 min. Add the fennel and tomato and leave for 3 min. Season the sautéed with salt, pepper and garlic powder.
  2. Add the crayfish, add the wine. Cover the pan and let the crayfish cook in the wine for 5 minutes.
  3. Meanwhile, mix the grated cheese and the cream.
  4. Open the lid, remove the crayfish with shell and set aside. Add the cooked pasta in the sauce and the cheese and cream mixture. Mix everything and turn off the heat.
  5. Place the dough on a platter, finish with the whole crayfish, more black pepper and the fennel leaves. Enjoy your food!

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