CRAWFISH SPAGHETTINI IN WHITE WINE PARMESAN SAUCE

This is for you Gabriele.

This weekend I finally managed to visit my best friend Patricia in Munich again. I met „Patz“ in summer 2008, where I also met her parents. I remember Gabi, her mother, made this awesome Crawfish spaghetti and I recooked it in my own interpretation style. Thank you, Gabriele, for showing me this dish, being always nice and hospitable to me and enriching my life with your crazy daughter.

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What do you need?

  • Spaghettini
  • A bunch of dried tomatoes
  • A bunch of cherry tomatoes
  • 1 Parmesan
  • 1 bottle of white wine
  • Salt & pepper
  • Truffle oil
  • Tomato paste
  • 2 shallots or one onion
  • 1/2 clove of garlic
  • Olive oil and butter
  • 1 package of scampi
  • 4 packages of crawfish
  • 250 ml Cream & 250 ml Crème fraîche
  • 1-3 bay leaves

IMG_7077 IMG_7075           What do you do?

Cut and fry the dried tomatoes, the shallot and the garlic (in butter and olive oil). Adjust the crawfish and the scampi and wait till they´re ready. Now you deglace everything with white wine, tomatoe paste and adjust the cocktail tomatoes (cut them in halves before) and the bay leaves.

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Haul out the scampi (you need them lateron for the decoration), adjust the cream & the crème fraîche and salt it. Shave the whole parmesan and insert it into the sauce. Eventually you have to adjust more white wine. Let it all simmer for some time and prepare the spagettinis, when they are finished prepare everything on a plate, adjust the left over parmesan, the fresh pepper and some truffle oil on every plate as well as the scampi  – et finit!

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