BOW PASTA WITH CLAMS, CRAYFISH & CAJUN SPICES

We need to eat more of these little fellas, as American crayfish now fill our waters.

Serves 6

1tbsp salt

500g (1lb 2oz) bow pasta 1tsp smoked paprika

1tsp ground white pepper 1tsp dried thyme

1tsp dried oregano

1tsp celery salt

4tbsp butter

5 garlic cloves, chopped 4tbsp white wine

500g (1lb 2oz) clams 300ml (10fl oz) double cream

A large handful of cavolo nero, chopped

500g (1lb 2oz) crayfish tails Sea salt and freshly ground black pepper

10 drops of Tabasco

25g (1oz) Parmesan cheese Bring a large pan of water to the boil, add the salt and pasta, stir and simmer for 10 minutes, until al dente.

Mix the paprika, white pepper, thyme, oregano and celery salt in a bowl. Melt the butter over a medium heat. Once it’s stopped foaming, add the garlic and the herb and spice mixture. Cook for 1 minute. Add the wine, then the clams and cream and bring to the boil. Cover and cook for 2 minutes. As the clams start to open, add the cavolo nero then the crayfish. Bring to the boil and simmer for 2 minutes.

Drain the pasta and tip into the sauce. Season and cook for 2 minutes. Add the Tabasco and grate half the Parmesan into the sauce. Spoon into a large serving bowl and grate over the rest of the cheese.