Crayfish or Prawn Pasta

Ingredients
500 grams plain flour
500 grams crayfish or prawns
350 grams thin spaghetti or linguine (I use Barilla no 3 pasta)
½ cup olive oil
4 large cloves garlic
1 chilli dry, fresh or chilli flakes (optional) 
1 can diced tomatoes
Dash white wine (optional)
Salt and freshly ground pepper 
Handful fresh parsley

Method
Remove crayfish meat from shell and cut into bite size pieces. If using prawns remove shell (leaving tails on) and devein.

Heat half the oil in a wok or large fry pan. Add crayfish/prawns and sauté for 2-3 minutes.
Remove crayfish/prawns from pan and set aside.

Add extra oil to pan and heat, add garlic and chilli, sauté till garlic is a golden colour.

Add tomatoes, wine and some parsley. Season to taste with salt and freshly ground pepper.

Reduce heat and simmer. Add some fish stock or water if the sauce becomes too dry.
Cook pasta in a pot of salted boiling water (until al dente).

When pasta is cooked, drain, reserve a cup of the water to add to the sauce.

Return the crayfish/prawns to the sauce, toss pasta and add the reserved pasta water to the sauce if required.

Serve garnished with parsley.

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