Crawfish Pasta with Chile Pepper Sauce

Ingrediants :

12 dried tomatoes
1 jalapeño, sliced (see note)
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.

Note: Working with jalapeños or other chiles: Capsacian is the ingredient in chiles that causes the burning sensation associated with fresh peppers. It's a good idea to use rubber gloves when handling fresh chiles. (Disposable surgical gloves, available at most drugstores, work best for this.) If you choose not to use gloves, be extremely careful not to touch any part of your body, especially your eyes. After you've finished handling the chiles, wash your knife and cutting board with hot soapy water to ensure that there is no carry-over to other foods that may come in contact with the peppers.

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