EMERIL'S CREAM SAUCE OVER ANGEL HAIR PASTA

Yield: 4 appetizer servings

• 1 Tbs. olive oil
• 1/2 cup small diced Tasso sausage
• 2 Tbs. minced shallots
• 1 lb. crawfish tails
• 1 Tbs. minced garlic
• 1/2 cup peeled, seeded, and chopped Italian Plum tomatoes
• 1/2 cup chopped green onions
• 1&1/2 cup heavy cream
• 2 Tbs. butter 1 lb. angel hair pasta, cooked al denta
• 1/2 cup Parmesan Cheese 2 Tbs. chopped chives
• salt and pepper

In a large saute pan, heat the olive oil. When the oil is hot,
render the Tasso for 2 minutes. Add the shallots and crawfish
and saute for 1 minute. Stir in the garlic, tomatoes, and green
onions, saute for 1 minute. Season the mixture with salt and
pepper. Stir in the cream and bring up to a boil. Reduce the
heat to a simmer and cook for 4-6 minutes or until the sauce
has reduced enough to coat the back of a spoon. Season the
sauce with salt and pepper. Stir the butter into the sauce. Add
the pasta to the pan and gently toss the pasta into the sauce.
Garnish the pasta with the grated cheese and chives.


Recipe from "Emeril's New New Orleans Cooking"
Reproduced by permission from William Morrow & Company Inc.
Copyright © 1993 by Emeril Lagasse