Crayfish, sautéed in a tequila-powered sauce and tossed with cream, are served here on a nest of delicate noodles.

Crawfish Pasta with Chile Pepper Sauce

12 dried tomatoes
1 jalapeño, sliced
12 ounces angel hair pasta
1 tablespoon olive oil
2 cloves garlic, minced
3/4 cup tequila
1 pound peeled crayfish
1/2 cup heavy cream

1. Soak dried tomatoes and jalapeño in a bowl of hot water for 30 minutes; drain and chop tomatoes and jalapeño; set aside.
2. Prepare noodles according to package directions; drain and keep warm.
3. Heat olive oil in a large, heavy skillet over medium-high heat. Sauté garlic for about 1 minute; add tomatoes and jalapeño and sauté 3 to 5 minutes. Add tequila and cook until liquid is reduced by one-third, about 5 minutes. Add crayfish and cook until opaque and red, about 5 minutes. Add cream to the skillet and cook until heated through, but do not boil. Serve over cooked angel hair.

Makes 6 servings.