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Pasta crayfish
Fresh crayfish, pasta and Horio olive oil mean pleasure! Straight from Skiathos island, this traditional Greek recipe will definitely enchant you!
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Pasta crayfish

INGREDIENTS

500 gr. pasta (spaghetti if you prefer) 24 fresh crayfish 1 kilo fresh tomatoes 1 ½ finely chopped onion ½ cup of Horio PDO Kalamata olive oil 6 tea spoons finely chopped parsley 3 cloves of garlic 1 chili pepper (or some red pepper flakes) ¾ cup of ouzo 3 tea spoons brown sugar salt and pepper

DIRECTIONS

  1. Clean the crayfish, carefully removing the intestines and keeping the heads.
  2. In a deep skillet, warm Horio PDO Kalamata olive oil and saute the onion and the garlic in medium heat.
  3. Add the crayfish, saute them on both sides until browned, sprinkle with salt and pepper. Add chili pepper, and finally the wine. Let it evaporate for a couple of minutes and move the crayfish into a platter.
  4. Finely chop the tomatoes, add sugar and boil them for about 10 minutes, until liquid evaporated.
  5. Add the crayfish and the spaghetti (already boiled) into the sauce and let them boil for maximum 2 or 3 minutes.