Crayfish tails, tagliatelle with cherry tomato and basil

We would love to include this recipe in the book, but still waiting on the publishers to grant permission, but we do not need permission to share here. This recipe was inspired by James Martin from his French Adventure and is the only reason I have brandy in the house. In the programme and subsequent book, he uses lobster tails, the use of crayfish tails here makes it a whole lot cheaper, but still delicious. Indulgent, but definitely worth a try over the Easter weekend!

Ingredients
300g Crayfish tails
1 tablespoon olive oil
3 garlic cloves thinly sliced
1 small red chilli diced
400g cherry tomatoes left whole
3 sprigs tarragon, leaves picked
100ml double cream
25ml brandy
400g fresh tagliatelle
small bunch basil, leaves picked
50g freshly grated parmesan
sea salt
freshly ground black pepper

Method

• In a large non-stick frying pan, heat the oil and gently fry the garlic and chilli over low heat for 3–4 minutes until softened. Add the tomatoes and tarragon and cook for 2 minutes until the tomatoes start to soften. Pour in the cream and brandy and simmer gently for 10 minutes until the sauce has thickened slightly.

• Meanwhile, bring a large saucepan of water to the boil, add a teaspoon of salt, and cook the tagliatelle for 2–3 minutes. Drain the pasta and return to the pan, reserving 50ml of the pasta cooking water.
  
• Gently stir the crayfish tails into the tomato sauce and warm through. Carefully tip the crayfish and all the sauce into the tagliatelle, along with the reserved cooking water, and stir to combine. Transfer to a large, warmed platter and top with the basil leaves and Parmesan.