Crayfish Linguine with cherry tomatoes and fresh basil

Recipe by Nikos Moraitis

Prep time: 10 minutes

Cooking time: 20 minutes

Serves: 4


  • 500g linguine pasta
  • 800g-1kg Crayfish (either whole or tails)
  • 2 garlic cloves (minced)
  • 1tsp sugar
  • 4 sticks fresh thyme
  • 100ml Brandy (or Pernod/Ouzo)
  • 500g cherry tomatoes cut in half but leaving 5-10 tomatoes whole
  • extra virgin olive oil
  • 100g unsalted butter
  • 300ml dry white wine
  • 2 tbsp fresh basil leaves, chopped
  • fresh basil leaves for garnish
  • parmesan
  • freshly ground pepper
  • salt


Start by cutting the crayfish in half lengthwise and rinsing the inside of the head and tail.
Next, mince the garlic, chop the basil and thyme (removing the stem) and slice the cherry tomatoes in half leaving 5-10 whole.
Add the linguine to a pot of boiling salted water until al dente, (often about 1 minute less than what is recommended on the pasta packet).
While waiting for the pasta to cook, melt the butter in a pan on low heat. Place the crayfish in the middle of the pan with the shell side down. Add the tomatoes, minced garlic and thyme and leave to slowly sauté for about 4 minutes, stirring occasionally. After 4 minutes remove the crayfish and set it aside.
Increase the heat to medium-high, add brandy (or ouzo), dry white wine and sugar to your sauce. After 2 minutes, add half a cup of pasta water and stir. Leave to  reduce and thicken for about 5 minutes. Lightly season with salt and pepper to taste.
 Add  the half cooked crayfish back to the pan, flesh side down, and simmer for about 2-3 minutes,. Add the strained pasta to the sauce as well as the basil and a drizzle of extra virgin olive oil and stir well.
Season to taste, serve with parmesan and basil garnish.

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