Redclaw Yabby (Crawfish) Pasta Sauce

JustJanS's Note:

We've been catching plenty of yabbies for the past few days and this is a recipe I came up with to use some of them. I started the sauce, then let it simmer while I cooked spiral pasta for the two of us. This sauce was really good as it didn't overpower the delicate sweetness of the yabbies.

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Servings: 2

• 2 teaspoons oil
• 1 small onion, finely chopped
• 1 garlic clove, crushed
• 3 tablespoons tomato paste
• 1/2 cup wine
• 3/4 cup light cream
• 1/2 cup water
• 1 teaspoon chicken stock powder (or a cube)
• 1 teaspoon dried basil
• fresh ground black pepper
• 400 g raw crawfish meat (yabby)
• 1/4 cup sun-dried tomato, sliced
• 1/4 cup grated parmesan cheese
• 2 tablespoons snipped fresh chives

Directions:

1. heat the oil and cook the onion and garlic gently until softened-about 5 minutes.
2. Add the tomato paste and stir for about 30 seconds, then add the wine and cook about a minute more.
3. Add the cream, water, stock powder, basil and black pepper.
4. Bring to the boil then reduce the heat and simmer about 10 minutes.
5. Add the yabby meat and sundried tomatoes and cook for 2-3 minutes-or until yabbies are just cooked through.
6. Remove from the heat and stir through the parmesan cheese and chives.
7. Serve over pasta with extra parmesan if you like.