This is a good idea for the Easter lunch: fettuccine with fresh marinated crayfishes. It is easy to prepare, elegant to see and tasty to eat.

Ingredients

Ingredients for 4 people:

- 350g fettuccine with eggs

- 250g fresh crayfish without shells

- 1/2 organic lemon

- wild fennel

- 10 ciliegino tomatos

- extra vergin olive oil

- Pesteda Vis

- 1 clove of garlic

- salt

- the greted rind of one lemon

 

Preparation

In a bowl dispose the crayfishes and add 1/2 glass of oil, the lemon juice, the tomatos (cut every tomato in 4 parts) and the clove of garlic (cut in two parts), the wild fennel and 1/2 spoon of pesteda. Mix well and store it for 2 hours.

Cook the fettuccine in abundant salted water for about 4 minutes, drain them and divide over  4 sheet of baking paper. Pour aboundand oil over the fettuccine, the dispose over every portion of fettuccine the marinated crayfishes and garnish them with the greted rind of lemon a pinch of pesteda. Close well the baking paper and cook them in pre-heated oven to 180° for about 10 minutes. Serve still warm.

 

 

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