Marron and Chilli Pasta

Prep 20 Cook 15

Ingredients:

4 Green Marron (Crayfish, prawns, bugs or yabby can be used)

350g Long Pasta (fettuccine or Spaghetti)

3 tbsp Olive Oil

2 Cloves Garlic (finely chopped)

1/4 Tsp Chilli (or to taste)

2 Spring Onions, Chopped

250 Cherry tomatoes

1/2 cup white wine

1/3 cup Roughly chopped parsley

Salt & Pepper to taste

Method

Drop chilled marron into a large saucepan of well salted rapidly boiling water. Cook for 5 minutes. Strain and run under cold water to arrest cooking

Cook pasta as per instructions.

Meanwhile, remove heads from marron and peel from shell. Rinse well to remove waste. Slice in half length wise and remove digestive tract (grey thread) running down the middle of tail meat. Cut meat into bite size chunks.

Place garlic and oil in a hot pan and saute for 5 minutes or until garlic is soft. Add spring onions, chilli, tomatoes and wine. Cook until spring onion are soft and wine has evaporated to 1/4. Add marron and cook for the last couple of minutes.

Strain pasta and add to pan along with parsley. Toss until pasta is well coated. Season with Salt and pepper.

Serve immediately in warm bowls and top with Parmesan cheese.

*Note* If marron are live, place in freezer for 35-45 minutes to kill before cooking

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