This Pāua and Crayfish Spaghetti Recipe is a quick, flavourful dish made from fresh seafood with a kick of chilli and lemon. Perfect for a weeknight meal or a special occasion, this recipe brings out the best in your catch, combining tender pāua and crayfish with simple, vibrant ingredients.
Ingredients
- 300 g spaghetti
- 1 bunch asparagus, halved
- 1 tbsp butter
- 4 garlic cloves, minced
- 1 fresh chilli, chopped (adjust to taste)
- 1 pāua (boiled, cleaned, and finely sliced)
- 1 lemon, juiced
- 2 spring onions, chopped
- 1/2 tsp tsp chilli flakes
- 150 g crayfish meat, roughly chopped
- 1 handful cherry tomatoes, halved
- 1 lemon, zested
- 1 handful fresh parsley, chopped (for garnish)
- 1 Salt and pepper to taste
Instructions
- Prepare the Pāua: Boil your pāua in salted water for about 1 minute. Once boiled, remove the pāua from the shell, clean it by removing the teeth and guts, then thinly slice it. Marinate the pāua in lemon juice, spring onions, and chilli flakes for 10-15 minutes.
- Cook the Spaghetti: Bring a large pot of salted water to a boil, then add the spaghetti and cook according to package instructions until al dente. When halfway cooked, reserve some pasta water (about ¼ cup), then drain the spaghetti and set aside.
- Prepare the Asparagus: While the pasta is cooking, heat a large pan over medium-high heat. Add the halved asparagus and sauté until it starts to soften, about 3-4 minutes.
- Add Garlic and Chilli: Stir in the butter, minced garlic, and fresh chilli. Cook until fragrant, about 1-2 minutes.
- Cook the Seafood:Add the marinated pāua to the pan with the butter and asparagus - cook for 1-2 minutes. Then, add the crayfish meat, halved cherry tomatoes, lemon zest, and lemon juice. Fry everything over high heat for an additional minute or two, ensuring the seafood is just cooked through.
- Combine the Pasta: Add a splash of the reserved pasta water to the pan to help bind everything together, then toss in the cooked spaghetti. Mix well, ensuring all the ingredients are evenly coated.
- Finish and Serve: Remove from heat and finish with lemon juice, fresh chilli, chopped spring onions, fresh parsley, and salt and pepper to taste.
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Hi, I’m Tim Kavermann, the founder of Eat What You Kill (EWYK) and The Brave and The Wild (TBATW). I’m a brand strategist, designer, and photographer from Auckland, New Zealand. Throughout my journey, I’ve navigated the highs and lows of mental health and, in my 30s, discovered a passion for sourcing wild food, particularly through spearfishing—an ongoing challenge that continually pushes me outside my comfort zone. After years of building brands for others, I’m now channeling my experience and passion into EWYK and TBATW. By sharing my experiences and learnings, I hope to inspire and offer a space for others to openly embrace and share their own journeys.
