RECIPE OF Linguine pasta with crayfish tails and HOT pepper.

Chef
Safiullin Arthur
Kitchen
Sneg restaurant
WARE

Ingredients

Linguine (spaghetti)
Zucchini
Crayfish tails
Mint
Garlic
Hot pepper
Fish broth
Tomato sauce
Cherry tomatoes
Butter

COOKING Linguine pasta with crayfish tails and pepper

In Italy pasta relates to almost all starchy food. Now, more and more seldom you can observe embarrassed reaction of the men to the phrase: “I’ve made a pasta for dinner, dear”.

Today we will see how to cook linguine pasta with crayfish tails and hot pepper. Safiullin Arthur, Chef of Sneg restaurant, agreed to demonstrate the cooking process of this dish.

For pasta cooking the Chef chose sauté pan and frying pan of Mramornaya/ Marble line of Kukmara trade mark made of cast aluminum and coated with non-stick coating Greblon Non-Stick C2+. Having carefully reviewed the ware Arthur started cooking with delight smile.

STEP 1

PUT SPAGHETTI INTO THE BOILING WATER

The main pasta ingredient is spaghettoni thickened sort of spaghetti that is called linguine.

Pour spaghetti into the boiling water. While the pasta is boiling we will cut and prepare other ingredients.

All in all pasta has about sevel dozens of variants, and more than several hundreds of recipes. Spaghetti also has its own museum in Italy not far from Genoa, where the collection of its recipes, spices and sauces continuously grows.

STEP 2

CUT INGREDIENTS

Cut zucchini into thick strips, chop the mint and cut tomatoes and garlic into wedges. The pepper should be chopped.

Don’t forget to stir spaghetti to avoild their sticking to each other. And German non-stick coating allows to avoid its sticking to the ware walls.

STEP 3

PREPARE THE INGREDIENTS

Put the frying pan on the medium fire, warm up the olive oil therein. Then add garlic, pepper, zucchini and tomato and fry all of them for two minutes. Carefully pour in the vegetable mixture a fish broth and stew for not more than 3 minutes.

STEP 4

ADD TOMATO PASTE

Check if the spaghetti is ready, don’t forget to remove it from fire! You don’t have to wash it to let it preserve its original taste and useful properties.

Add tomato pasta to the ingredients and boil it for three-four minutes until the sauce becomes evenly red and a bit dense. Then add some butter to make the mixture more similar to sauce.

Cooking with our frying pan and saucepan the Chef can afford himself not to take care about sticking of the food, and two-layer non-stick coating shall withstand frequent use.

SOME MORE HISTORY

In museum we have told about in the beginning of our recipe there is the Notary Act, February 4, 1279, certifying existence of the culinary product of dough called maccheroni. Therefore, human have been eating those particular macaroni for almost 750 years that have not significantly changed since that time!

STEP 5

MIX THE INGREDIENTS

Add salt and pepper optionally. Stir it. Cover the sauce with a half of spaghetti you have boiled. On the top of it put crayfish tails and carefully cover it with one more layer of the remaining pasta.

Stir everything having evenly distributed the ingredients and warm up for 30 seconds more. If you hear interested voices behind your door it shall mean that your neighbors have come for delicious aroma of your dish. However, it’s up to you to share or not :)

PASTA IS READY

That’s all! Pasta with crayfish tails ready. The whole cooking process took not more than 25 minutes!

If you like wine, Chianti, Italian dry red wine,, manufactured in Tuscany region from Sangiovese grape.

ENJOY YOUR MEAL!

Today Safiullin Airat, Chef of Sneg restaurant, was doing his best for you. He was satisfied with the ware quality and will recommend it to his relatives and friends for purchase.