Linguine All'Astice with Crayfish and Tomato Sauce

  • People

    Serves : 4

  • Prep Time

    20 min.

  • Cooking Time

    10 min.

  • Method



the Ingredients

Sicily  Linguine All Astice 692X636Px 346X318
  • 1kg crayfish
  • 4 tbsp parsley
  • 2 cloves of garlic
  • Fresh red chilli to taste
  • 2L fish stock
  • 6 tbsp extra virgin olive oil
  • 225ml dry white wine
  • 225ml tomato sauce
  • Sea salt
  • 400g fresh linguine all'uovo with egg
  • Extra parsley to garnish


Impress friends and family by cooking this delicious pasta dish on the barbecue.

In the kitchen:
  • Separate the head of the crayfish from the tail. Then remove claws and limbs. Cut the head in half and the tail in quarters, lengthwise then crosswise.
  • Wash the parsley and chilli – remove the chilli seeds.
  • Peel the garlic and chop it finely – do the same with the parsley and chilli.
  • Bring the fish stock to the boil.
At the barbecue:
  • Prepare the barbecue for direct heat – approx. 180 ºC. Place the GBS Wok on the barbecue and start cooking immediately.
  • Add olive oil, garlic and chilli and stir continuously to avoid burning. When the oil starts bubbling, let it cook for 30 seconds and then add a 1-2 spoons of stock.
  • Add the crayfish pieces and let them cook for 1 minute. Stir meanwhile using a wooden spoon. Add stock if it starts burning on the bottom of the wok.
  • Pour in the white wine and let the alcohol evaporate for about 2-3 minutes.
  • Add the tomato sauce, parsley and some extra fish stock.
  • Put in the pasta and add more stock. Let it boil for 3 minutes and check if it is ready. If the pasta is not fully cooked, add more stock and let it boil a minute more.
  • When the pasta is done, add a bit of stock and season with salt and generously with olive oil and stir all the ingredients together for at least 2 minutes in order to thicken the sauce.
  • Sprinkle finely chopped parsley on top and serve.

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