Crayfish Pasta

My friend Cindy has a photograph on her blog which inspired me to make a crayfish pasta – her photo is of some lovely summery meal, but being winter one needs something warmer and more comforting.

Crayfish Pasta
Crayfish Pasta

This is the first photo with my new camera!

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Crayfish Pasta

Recipe Category: Italian
Makes enough for: 2 people
All Rights Reserved: An original recipe from Lavender and Lime


  • 150 g dried pasta of your choice
  • 15 mls olive oil
  • 120 g mushrooms sliced
  • salt and freshly ground black pepper to season
  • 30 mls cream
  • 10 g flat leaf parsley, roughly chopped
  • 2 crayfish tails cut into chunks


  • while the pasta is cooking start on your sauce
  • heat the olive oil in a pan and fry the mushrooms
  • season with salt and pepper
  • add the cream and heat
  • two minutes before the pasta is ready add the crayfish and the parley
  • heat through, toss into the pasta and serve

Ingredients for my Crayfish Pasta:

  • Olive Oil – I only purchase extra virgin cold pressed oil and use this for all my recipes. I don’t buy the most expensive there is but I try to buy in bulk, in a tin to save money, and preserve the oil. If it smells rancid you need to throw it out. This could be due to exposure to sunlight.
  • Mushrooms – I tend to buy portabellini mushrooms out of choice as I like the nutty flavour. Make sure your mushrooms are not slimy when you buy them or cook with them. And for the very young or elderly ensure they are completely cooked before serving.
  • Cream – I buy whipping cream to use in my recipes. In South Africa this is a fairly thick cream but not as thick as clotted cream. I use either fresh or UHT depending on the quantity needed.
  • Parsley – I always use flat leaf parsley in my recipe as I prefer the taste to that of curly parsley. As it is so easy to grow I have an abundance in my garden.
  • Crayfish – known as west coast rock lobster in South Africa, we catch these using hake heads as bait during season. They are fished using a net which is dropped off the side of a boat. We place the crayfish into cold water to drown them before cutting the tails off the bodies. These are then frozen for later use. If we want to cook them fresh, we steam whole crayfish to eat straight away. We also steam a few heads each time we go out to enjoy for dinner.

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4 thoughts on “Crayfish Pasta

  1. No fair Tandy, I’m slobbering 🙂

    (I’ve been playing around with sweet potatoes – long story – and have discovered that they are a perfect foil for seafood. Made a chowder last night with shrimps and white wine, was a really great outcome).

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