MARRON (FRESHWATER CRAYFISH) PASTA ON FIRE

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Recipe

Feeds 4
Prep time 25 min
Total time 45 min

Ingredients
• 4 marron, halved
• 3 cloves of garlic, crushed
• 1 small brown onion, diced
• 1 tbspn butter
• 2 tbspn good quality olive oil
• 1 packet of tagliatelle pasta (500gm) (GF Pasta works well too)
• 1 packet of cherry tomatoes (200gm)
• Parmesan cheese
• 1 lemon
• 1 Chilli (Optional)

Directions
• Quarter the cherry tomatoes and put them in a bowl, salt them with 2 tsp sea salt, a 1 tsp course black pepper and the juice from ¼ of a lemon. Set aside for at least 45 minutes.
• Kill and halve the marron, removing the entrails and rinsing, then cook on medium/low heat shell side down until the top of the meat has just become opaque and white (keep an eye on them, it’s easy to overdo them).
• Set the marron aside to cool
• Add the pasta to boiling salted water (around 1 tbspn salt to 2l water) and cook the pasta according to the directions (save ¼ cup pasta water before you drain it).
• Fry up 1 diced onion and the crushed garlic in 1 tbspn butter in a wok, until fragrant and translucent.
• Take the wok off the heat and add the cherry tomatoes, the drained pasta, plus ¼ cup pasta water.
• Peel the marron tails out of the shells and break up in to roughly 1cmx 1cm bits and drop in the pasta.
• Grate parmesan over the pasta and serve with chilli to taste and a gentle squeeze of lemon to each bowl.