Pick through crayfish tails and remove any extra shell bits. Bring 6 quarts water to boil in a large spaghetti pot and add 2 tablespoons salt. In a 12- to 14-inch saut pan, heat oil until smoking. Add garlic and jalapenos and cook until garlic is light golden brown, about 2 minutes. Meanwhile, remove stems from tomatoes and chop into 3/4-inch cubes. Add tomatoes to pan with garlic and chilis and cook until soft and beginning to get saucy. Lower heat to simmer and allow to cook while pasta cooks. Drop papparadelle into boiling water and cook until tender, about 2 minutes. Drain pasta in colander and toss crayfish tails into tomato pan. Pour pappardelle over and toss to coat well while over simmering heat. Add lemon basil and lemon zest, season with salt and pepper and serve immediately. Yield: 4 servings Recipe By :MOLTO MARIO SHOW #MB5674 Posted to MC-Recipe Digest V1 #305 Date: Sat, 16 Nov 1996 09:16:35 -0500 From: Meg Antczak
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|Serving Size: 1 Serving (3242g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 495 (88%)|
|Amt Per Serving||% DV|
|Total Fat 55g||73 %|
|Saturated Fat 7.6g||38 %|
|Monounsaturated Fat 39.5g|
|Polyunsanturated Fat 6.1g|
|Cholesterol 0mg||0 %|
|Sodium 179.4mg||6 %|
|Potassium 1102.9mg||29 %|
|Total Carbohydrate 18.9g||6 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 12.7g|
|Protein 4.3g||6 %|
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Calories per serving: 563
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