Pasta crayfish
Fresh crayfish, pasta and Horio Classic olive oil mean pleasure! Straight form Skiathos island, this traditional Greek recipe will definitely enchant you!
Pasta crayfish


500 gr. pasta (spaghetti if you prefer) 24 fresh crayfish 1 kilo fresh tomatoes 1 ½ finely chopped onion ½ cup of Horio Classic olive oil 6 tea spoons finely chopped parsley 3 cloves of garlic 1 chili pepper (or some red pepper flakes) ¾ cup of ouzo 3 tea spoons brown sugar salt and pepper


  1. Clean the crayfish, carefully removing the intestines and keeping the heads.
  2. In a deep skillet, warm Horio Classic olive oil and saute the onion and the garlic in medium heat.
  3. 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.
  4. Finely chop the tomatoes, add sugar and boil them for about 10 minutes, until liquid evaporated.
  5. Add the crayfish and the spaghetti (already boiled) into the sauce and let them boil for maximum 2 or 3 minutes.