Cookbook Club

Crawfish Fettuccine

By: The Local Palate
Fettucine falling onto a plate

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.

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yields

Serves 8-10

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