PREP TIME 10 minutes
COOK TIME 20 minutes
2 portions Barilla linguine
Tasman sea salt
1 shallot, sliced into rings
Pukara olive oil
1 ½ cloves garlic, sliced thinly
½ tsp chilli flakes
1 crayfish tail, precooked + chopped roughly
½ lemon, juice
½ lemon, zest
1 tbsp crème fraiche
Place pasta into a pot of boiled water with a pinch of salt for approx 8 minutes until cooked.
Place shallot and garlic into a hot oiled pan and leave until translucent before adding chilli flakes and lemon zest.
Once pasta is cooked, add crayfish, pasta, lemon juice and a pinch of salt to the pan and stir together until fully combined.
Once fully combined, plate pasta with a dollop of crème fraiche on top.