Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      pounds        crayfish -- boiled, cooled,
                        -- and tails removed
   4      tablespoons   virgin olive oil
   2                    garlic cloves -- thinly sliced
   4                    jalapeno peppers -- cored, seeded,
                        -- and julienned
   1      pound         very ripe plum tomatoes
   1      pound         fresh pappardelle
     1/4  cup           fresh lemon basil leaves
   1                    lemon -- zest of
                        salt -- to taste
                        freshly-ground black pepper -- to taste

Preparation:

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 sauté 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. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5674)