Crawfish Fettuccine

Melissa Martin’s crawfish fettuccine is a lighter, quicker version of their Bayou Fettucini that eliminates processed cheese. The best method for making a perfect fettuccine is to follow the Italian way, tossing the pasta with some of its cooking water on warm platters to make a quick, velvety sauce. Adding crawfish tails and Parmesan cheese makes a filling recipe. It’s a good way to use up those extra tails from a crawfish boil, and it feeds a crowd, too. This pasta with all its cheese and butter goes well with a bitter, acidic green salad to help cut the fat.