Bucatini with Crayfish, Jalapeno and Basil Recipe

If you're craving a bold and flavorful pasta dish that brings together the perfect balance of spice, seafood, and fresh herbs, this Bucatini with Crayfish, Jalapeno, and Basil recipe by Mario Batali is a must-try!

The al dente bucatini pasta absorbs the delicate yet robust flavors of the crayfish, while the jalapeno adds a subtle heat that complements the sweetness of cherry tomatoes. Finished with fragrant basil and a splash of white wine, this dish is a true Italian delight that's easy to prepare yet impressive enough for any occasion. Follow this step-by-step guide and bring the taste of Italy to your table tonight!

Crayfish are small freshwater crustaceans prevalent in southeastern North America -- the South's answer to Maine lobster. Only a small portion of the body of a crayfish is edible. In this recipe, I use tail meat.

Like all crustaceans, crayfish shed their shells, or molt, in order to grow. After they molt, the crayfish shells are thin, soft and edible. These soft-shell crayfish used to be considered an inferior product. Now we know better.

Frozen soft-shell crayfish are just as tasty as fresh, and often more readily available. Allow them to thaw at room temperature. They pair perfectly with the jalapeno basil mixture in this recipe.

This Bucatini Pasta recipe with Crayfish, Jalapeno and Basil is the perfect embodiment of my credo: Use the best local ingredients as simply as possible and serve them with flourish and joy. At my restaurants, we cook as an Italian might in America, using seasonal ingredients from our surroundings.

Use American crayfish in this Italian-style preparation for a supremely delicious combination of Italian flavors and domestic ingredients.

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Bucatini with Crayfish, Jalapeno and Basil

    Prep Time: 30 minutes

    Cook time: 30 minutes

    Yield: Serves 8 to 10 as a first course, 6 as a main course

Bucatini with Crayfish, Jalapeno and Basil Recipe Ingredients

    5 pounds crayfish, boiled, cooled, tails removed and shells discarded to yield 8 ounces shelled tail meat (or use 8 ounces frozen crayfish tail meat from our Gulf regions, thawed)

    1/4 cup extra virgin olive oil

    6 garlic cloves, thinly sliced

    4 jalapeno peppers, cored, seeded and julienned

    2 cups basic tomato sauce (for quick results, try my Mario Batali pasta sauces)

    2 tablespoons salt

    1 1/2 pounds bucatini pasta

    1/2 cup fresh basil leaves

    Grated zest of 2 lemons

Bucatini with Crayfish, Jalapeno and Basil Recipe Directions

    Pick through the crayfish tail meat and discard any extra bits of shell.

    Bring 8 quarts of water to a boil in a large pasta pot.

    In a 14-inch saute pan, heat the oil over medium-high heat. Add the garlic and jalapenos, and cook until the garlic is light golden brown, about 2 minutes. Add the tomato sauce and cook until slightly dense, about 3 minutes. Lower the heat to a simmer.

    Add the salt to the boiling water. Drop the bucatini into the water and cook for 1 minute less than the package instructions indicate. Just before it is done, carefully ladle 1/4 cup of the cooking water into the tomato-jalapeno sauce, and add the crayfish to the sauce too.

    Drain the pasta in a colander and add it into the crayfish mixture. Add the basil and lemon zest, and toss over medium heat for about 30 seconds, until the pasta is nicely coated. Pour into a warmed serving bowl, and serve immediately.

Whether you're craving classic Italian comfort food, light and fresh Mediterranean flavors, or bold and spicy pasta creations, our collection of delicious pasta recipes has something for everyone. From rich and creamy Alfredo to zesty seafood linguine, you'll find the perfect pasta dish to satisfy your cravings.

Check out our full selection of pasta recipes and bring restaurant-quality flavors to your kitchen today!

Bucatini with Crayfish, Jalapeno and Basil, Pasta, Italian

 

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Bucatini with Crayfish, Jalapeno, and Basil | Mario Batali Pasta Recipe

Try this delicious Bucatini with Crayfish, Jalapeno, and Basil pasta recipe by Mario Batali. A perfect combination of seafood, spice, and fresh herbs for an unforgettable meal.

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