Redclaw Yabby (Crawfish) Pasta Sauce - cooking recipe

Ingredients

2 teaspoons oil
1 small onion, finely chopped
1 garlic clove, crushed
3 tablespoons tomato paste
1/2 cup wine
3/4 cup light cream
1/2 cup water
1 teaspoon chicken stock powder (or a cube)
1 teaspoon dried basil
fresh ground black pepper
400 g raw crawfish meat (yabby)
1/4 cup sun-dried tomato, sliced
1/4 cup grated parmesan cheese
2 tablespoons snipped fresh chives

Preparation

heat the oil and cook the onion and garlic gently until softened-about 5 minutes.
Add the tomato paste and stir for about 30 seconds, then add the wine and cook about a minute more.
Add the cream, water, stock powder, basil and black pepper.
Bring to the boil then reduce the heat and simmer about 10 minutes.
Add the yabby meat and sundried tomatoes and cook for 2-3 minutes-or until yabbies are just cooked through.
Remove from the heat and stir through the parmesan cheese and chives.
Serve over pasta with extra parmesan if you like.