Serve this linguine as a light lunch or supper dish, either on its own or with a fresh tomato salad. The recipe is from Country Homes and Interiors
300g dried linguine 50g stale pain de campagne or sourdough bread 100ml extra virgin olive oil 4 shallots, thinly sliced 4 garlic cloves, crushed 1 medium red chilli, thinly sliced 180g cooked crayfish tails 100g fresh peas 2 tbsps lemon juice 50g Parmesan cheese, grated, plus extra to serve Salt and freshly ground black pepper
Step 1) Bring a large saucepan of salted water to the boil and cook the linguine for 5 to 6 minutes until just tender. Meanwhile, tear the bread into small pieces. Heat 1 tbsp of the oil in a frying pan and gently fry the bread pieces until golden. Remove from the frying pan and set aside.
Step 2) Heat another 1 tbsp oil and fry the shallots, garlic and chilli very gently until the shallots are soft. Stir in the crayfish tails and leave to heat through gently for a couple of minutes.
Step 3) Add the peas to the pasta and cook for 1 minute. Drain lightly and return to the cleaned out pan. Don’t drain the pasta too thoroughly: it should retain plenty of moisture.
Step 4) Add the contents of the frying pan, the fried bread, the remaining olive oil and the lemon juice to the pasta pan with the cheese and seasoning. Toss well then pile into serving bowls and serve immediately with extra Parmesan.
Recipe by Joanna Farrow