Clean the crayfish, carefully removing the intestines and keeping the heads.
In a deep skillet, warm Horio Classic olive oil and saute the onion and the garlic in medium heat.
Add the crayfish, saute them on both sides until browned, sprinkle with salt and pepper. Add chili pepper, and finally the wine. Let it evaporate for a couple of minutes and move the crayfish into a platter.
Finely chop the tomatoes, add sugar and boil them for about 10 minutes, until liquid evaporated.
Add the crayfish and the spaghetti (already boiled) into the sauce and let them boil for maximum 2 or 3 minutes.
500 gr. pasta (spaghetti if you prefer)24 fresh crayfish1 kilo fresh tomatoes1 ½ finely chopped onion½ cup of Horio Classic olive oil6 tea spoons finely chopped parsley3 cloves of garlic1 chili pepper (or some red pepper flakes)¾ cup of ouzo3 tea spoons brown sugarsalt and pepper
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