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Pasta in sage butter with crayfish

updated

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Ingredients for 2 servings:

  • 250 g pasta, preferably bavette
  • 50 g butter
  • 1 package of crayfish (crayfish) approx. 200g, ready to cook
  • 20 leaves of sage, fresh
  • 1 lime(s)
  • Salt, from the mill
  • Pepper, from the mill
  • possibly garlic

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Cook the pasta in salted water until al dente. Meanwhile, chop the sage leaves into small pieces and gently sauté them in the butter. After about 5 minutes, add the crayfish to the butter and sage mixture in the pan. Season with salt and pepper and add garlic, if desired. Heat briefly and deglaze with the lime juice. Add the cooked and drained pasta to the pan and mix everything together.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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