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Linguine all'astice

Recipe from: 14 September 2015
recipe, braai, pasta

Ingredients 11
Servings 4
Time 00:20


  • 1
  • 4
  • 2
    cloves of garlic
  • fresh red chilli to taste
  • 2
    fish stock
  • 6
    extra virgin olive oil
  • 225
    dry white wine
  • 225
    tomato sauce
  • sea salt
  • 400
    fresh liguine all'uovo – with egg
  • extra parsley for garnish



In the kitchen:
Separate  the head of the crayfish  from the tail. Then remove claws and limbs. Cut the head in half and the tail in quarters, lengthwise then crosswise.
Wash the parsley and chilli – remove the chilli seeds. Peel the garlic and chop it finely – do the same with the parsley and chilli.
Bring the fish stock to the boil.


Weber original™ wok

At the barbecue:

Prepare the barbecue for direct heat – approx. 180 °C.
Place the wok on the barbecue and start cooking immediately. Add olive oil, garlic and chilli and stir continuously
to avoid burning. When the oil starts  bubbling, let it cook for 30 seconds  and then add a 1-2 spoons of stock.
Add the crayfish pieces and let them cook for 1 minute. Stir meanwhile using a wooden spoon. Add stock if it starts  burning on the bottom of the wok. Pour in the white wine and let the alcohol evaporate  for about 2-3 minutes.

Add the tomato sauce, parsley and some extra fish stock. Put in the pasta  and add more stock. Let it boil for 3 minutes  and check if it is ready. If the pasta  is not fully cooked, add more stock and let it boil a minute more. When the pasta  is done, add a bit of stock and season  with salt and generously  with olive oil and stir all the ingredients together for at least 2 minutes in order to thicken the sauce. Sprinkle finely chopped parsley on top and serve.

Recipe reprinted with permission of Weber.
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