Last weekend, we headed down to Silo Park to check out the Mighty Matariki Market. It started off as quite a nice afternoon, and we casually strolled around, buying some tasty tidbits for lunch. However, the weather turned quickly (typical Auckland weather) and we decided that it was time to go. We popped into the Auckland Fish Market to see what we could pick up for dinner before briskly walking back to the car.
At the market they had two small crayfish tails for $28, which is relatively cheap for crayfish here in Auckland, but still definitely a treat for us. I’d had an idea to cook a pasta dish for dinner as I’d recently come into possession of my Dad’s old pasta machine and was keen to try it out.
I’ve never actually made pasta before, so went looking online for an easy recipe. I came across Jamie Oliver’s fresh egg pasta recipe and decided to try it out.
We were pleased with the results – you can easily change the quantities of the recipe as you only need 100g flour and 1 large egg per person. However, the kneading takes quite a bit of work to get the dough to the point of being nice and smooth. Luckily for me, when my arms were tired, hubby took over. After cooking, the pasta ended up being silky and springy.
This is a lovely, light pasta dish which helps to make a little bit of expensive seafood go a long way. You can easily substitute the crayfish for prawns or crabmeat.
Lemon and crayfish pappardelle
300g cooked, peeled crayfish, chopped into chunks
juice of half a lemon
1 Tbsp lemon zest
1 clove garlic, minced
2-3 Tbsp chopped Italian flat leaf parsley
200-300g pappardelle (enough for 2 serves)
In a small pan, melt the butter over a medium low heat. Add a good glug of olive oil and the garlic. Fry the garlic gently until softened and then add the lemon juice, zest and parsley. Stir together and then take off the heat. Pour the sauce over the crayfish meat. Stir together and set aside.
Cook the pasta in a pot of salted, boiling water. Drain the pasta, reserving a few tablespoons of the cooking water.
Return the pappardelle to the pot, add the crayfish mixture and reserved cooking water, and then gently stir everything together. Season to taste.
Divide between two pasta dishes and drizzle over some more olive oil. Serve hot.