PREP TIME 10 minutes
COOK TIME 20 minutes
½ cup chorizo, diced
2 garlic cloves, minced
1 tbsp Ashgrove butter
½ cup celery, diced
2 shallots, diced
½ chorizo sausage, sliced
200ml Clover Hill sparkling wine
2 tbsp Meander Valley créme fraiche
2 sprigs of thyme
Bunch of chives, chopped
2 cups spaghetti, cooked to packet instructions
Pinch of Tasman sea salt
Boil water in a large pot, blanch whole crayfish for 2 minutes. Remove crayfish and set aside.
For the sauce, place pan over a low to medium heat. Add in diced chorizo, garlic, butter and toss together. Add in celery and shallots, stir and sauté for 5 minutes.
Meanwhile to remove the tail of the crayfish, hold the body and the tail, twist until you hear a pop, then pull the tail away from the body. To cut the tail, either use a pair of kitchen shears and cut down both sides of the underbelly, or cut in between each portion/tender section of the tail. Remove meat from shell and place the shells into the pan for 1-2 minutes.
Remove shells from the pan. Roughly chop crayfish into bite size pieces and add to the pan along with sliced chorizo, sauté for 1-2 minutes. Add wine and reduce down to roughly 100-150ml. Add créme fraiche, thyme, chives, spaghetti and stir together.
Serve with a drizzle of fresh lemon juice and a pinch of sea salt.