Crawfish Pasta
Louisiana Crawfish Company , www.LACrawfish.com

Makes 4 to 6 servings.

1 pound fresh pasta (rotelle is preferred, but use your favorite shape)
1 stick butter (do not use margarine)  
1/2 cup chopped onions
3 to 10 cloves garlic, chopped (to your taste)  
1 pound crawfish tails, boiled and peeled 
1 pint half-and-half  
1 to 2 tablespoons Creole seasoning

Cook pasta according to the directions on the package. Drain, then rinse under cool water. Drain again, thoroughly. Melt the butter in a large pot and sautÈ onions and garlic for 3 minutes. Add the seafood and sautÈ for 2 minutes. Add the half-and-half, then add several big pinches of Creole seasoning, tasting before the next pinch until you think it's right. Cook for 5 to 10 minutes over medium heat until the sauce thickens. Add the pasta and toss well. Let it sit for 10 minutes or so over very low heat, stirring often. Serve immediately with hot French bread.

Pair with:
Santa Christina Sangiovese by Antinori - A light Italian to foil the rich sauce.