Versions of this satisfying, cream-laced crawfish pasta are served at restaurants throughout Louisiana and Mississippi. The level of heat from hot sauce is left up to the cook. This recipe first appeared in the tablet edition of our April 2014 issue with Felicia Campbell’s story Born on the Bayou.
- 1⁄4 cup olive oil
- 5 scallions, roughly chopped
- 2 cloves garlic, minced
- 1 medium yellow onion, minced
- 1⁄2 small green bell pepper, seeded and minced
- 1⁄2 cup dry white wine
- 1⁄8 tsp. dried mint
- 1 (28-oz.) can whole peeled tomatoes, crushed by hand
- 2 lb. cooked, peeled crawfish tails
- 1 cup heavy cream
- 1⁄3 cup roughly chopped parsley, plus more for garnish
- Hot sauce, preferably Tabasco or Crystal, to taste
- Kosher salt and freshly ground black pepper
- 1 lb. linguine
- Grated parmesan, for serving
- Heat oil in an 8-qt. saucepan over medium-high heat. Cook scallions, garlic, onion, and bell pepper, stirring occasionally, until soft, about 8 minutes. Add wine; cook until reduced by half, 2–3 minutes. Add mint and tomatoes; simmer until sauce is slightly thickened, 18–20 minutes. Stir in crawfish, cream, 1⁄3 cup parsley, the hot sauce, salt, and pepper; cook 3 minutes; set aside.
- Bring a large pot of salted water to a boil. Cook pasta until al dente, about 8 minutes. Drain pasta, reserving 1⁄2 cup pasta water; add to sauce and toss to combine. Garnish with remaining parsley and parmesan; serve with hot sauce on the side.