CRAYFISH - How to cook the perfect Cray?
300 - 400g crayfish
Ideally seawater is best to cook crayfish in as it will give a far superior flavour. But if you are not in the mood to run down to the sea side with a bucket to fetch your water then heavily salted water will be acceptable!

Bring a good size pot of seawater or salted water to the boil. When boiling, carefully plunge your dead crayfish into the water. Boil for 5 minutes only (if larger add another minute or two), remove immediately and plunge into iced or cold water to stop cooking immediately. Only leave the crayfish in the cold water for a couple of minutes as you don’t want to loose any more flavour. Enjoy!

Serves 4
455g dried or fresh linguine - pasta d’oro
Olive oil
1 large clove garlic, finely chopped
1-2 dried red chillies, crumbled
1 cooked crayfish - Edmonds fish
Drop of Thai fish sauce (optional)
2 lemons
1 good handful of parsley roughly chopped
Salt and cracked black pepper

Remove the flesh from crayfish, and cut into good size chunks.
Cook your linguine in boiling salted water until al dente (firm to the bite).
Meanwhile, get a good size fry pan and add a good glug or two of olive oil, add your garlic, some lemon zest and the chilli flakes. Heat gently as you don’t want the garlic to burn, you are trying to infuse the oil. Add the crayfish and warm through - you do not want to over cook it, be gentle! Add the juice from 1 lemon and a few drops of the fish sauce. Drain the linguine and add immediately to your crayfish, season with freshly cracked pepper and sea salt, scatter over your parsley and toss well to combine. Taste and correct the lemon, or seasoning if needed.
Serve straight away - this does not need parmesan cheese it just needs a lovely crisp green salad and perhaps some market fresh bread to mop up the juices!