Stage 1 - Porto-Vecchio/Bastia: The Corsicans, who dwell in the middle of the Mediterranean sea, are excellent fishermen and are very fond of seafood and crustaceans. They call crayfish the "queen of crustaceans". I’ve paired it with pasta in this recipe.






Skill level

Average: 3.4 (51 votes)


  • 1 cooked crayfish, about 500 g
  • 80 ml extra virgin olive oil
  • 1 onion, finely chopped
  • 10 fennel seeds
  • 10 cumin seeds
  • 1 small chilli, not too hot
  • 1 tsp tomato paste
  • 1 tsp plain flour
  • 1 tsp brandy
  • 60 ml (¼ cup) dry white wine
  • 3 tomatoes, diced
  • salt
  • freshly ground pepper
  • 150 g (5 oz) fresh linguini
  • 6 basil leaves
  • ½ clove garlic, chopped

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Remove the meat from the crayfish legs and body and cut the body into bite-size pieces. Refrigerate until required. Cut the crayfish shell into small pieces.

Heat half the olive oil in a heavy pan. Add the cray shells and onion and cook on medium heat, stirring for a few minutes. Add the fennel and cumin seeds and the chilli and stir well. Add the tomato paste and flour and stir well. Add the brandy and wine and stir until the liquid is combined.

Stir in the tomatoes, season with salt and pepper and simmer for 15 minutes. Then strain the sauce.

Cook the pasta in salted boiling water for a few minutes, then drain.

Reheat the crayfish meat in the sauce for a few minutes.

Chop the basil leaves and mix them with the remaining olive oil and the chopped garlic.

Place the linguini on two plates. Top with the crayfish meat and sauce, drizzle with the basil olive oil, stir gently and serve.


Photography by Benito Martin

Styling by Jerrie-Joy Redman-Lloyd