still had 4 crayfish left in the freezer. having dinner alone & decided to cook crayfish pasta this evening.
i used angel hair as it took the shortest time, 2mins to cook.
so i had it just below al dente.
i fried cut chili padi, thai basil in olive oil, added chopped garlic (usually i browned whole garlic to flavour the olive oil.. don’t have whole garlic today), then i fried the crayfish & set aside.
then i added sotong (squid) seasoned with fish sauce & white pepper to the pan & cooked a short time (not to overcook it). then i added the angel hair pasta and tossed, and added some butter & tossed.
added sea salt to taste.
then i plated some to eat & garnished with more thai basil.
very tasty dish.
pasta just al dente.
crayfish was sweet & fresh, and sotong also succulent & tasty.
a simple but quite excellent tasty pasta, though i did not have stock & did not add white wine.