Being a lover of travel and food, along with home comforts of course, I’ve managed to pick up a few decent recipes over the years. So, time to share!
Crayfish & Chorizo Fettuccine in Pernod Cream Sauce
Ingredients: (serves 4)
4 cray tails, raw and chopped into bite size pieces.
Small piece Spanish Chorizo sliced thin. (Important to get Spanish as it has an aniseed flavour).
1 medium onion, diced..
2 teaspoons crushed or minced garlic
4 teaspoons Pernod.
2 Chicken stock cubes.
1 cup dry vermouth.
1 cup water.
2 cups frozen sweet baby peas.
Handful fresh basil, sage and fennel leaves chopped small.
Medium size dob of butter.
Some fresh parsley for garnish.
500gms home-made or dried fettuccine.
Heat a deep-sided frying pan and melt butter gently.
Fry onion and chorizo until onion is translucent.
Add garlic and fresh herbs (except parsley) and fry for about 2 minutes.
Add chicken stock cubes & water and simmer until stock cubes have melted.
Next add chopped crayfish, Pernod, Vermouth and frozen peas and simmer with lid on until peas are soft and crayfish is cooked through (about 5-6 minutes).
Stir through cream to thicken and garnish with fresh parsley leaves.
Serve over fresh cooked fettuccine, with a mediterranean side salad and a large glass of red wine!
Looking forward to hearing your comments after trying this recipe!!