Linguine All’Astice with Crayfish and Tomato Sauce

Impress friends and family by cooking this delicious pasta dish on the barbecue.

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In the kitchen:
  1. Separate the head of the crayfish from the tail. Then remove claws and limbs. Cut the head in half and the tail in quarters, lengthwise then crosswise.
  2. Wash the parsley and chilli – remove the chilli seeds.
  3. Peel the garlic and chop it finely – do the same with the parsley and chilli.
  4. Bring the fish stock to the boil.
At the barbecue:
  1. Prepare the barbecue for direct heat – approx. 180 ºC. Place the GBS® Wok on the barbecue and start cooking immediately.
  2. Add olive oil, garlic and chilli and stir continuously to avoid burning. When the oil starts bubbling, let it cook for 30 seconds and then add a 1-2 spoons of stock.
  3. Add the crayfish pieces and let them cook for 1 minute. Stir meanwhile using a wooden spoon. Add stock if it starts burning on the bottom of the wok.
  4. Pour in the white wine and let the alcohol evaporate for about 2-3 minutes.
  5. Add the tomato sauce, parsley and some extra fish stock.
  6. Put in the pasta and add more stock. Let it boil for 3 minutes and check if it is ready. If the pasta is not fully cooked, add more stock and let it boil a minute more.
  7. When the pasta is done, add a bit of stock and season with salt and generously with olive oil and stir all the ingredients together for at least 2 minutes in order to thicken the sauce.
  8. Sprinkle finely chopped parsley on top and serve.
Weber Admin
June 9, 2015


  • 1kg crayfish
  • 4 tbsp parsley
  • 2 cloves of garlic
  • Fresh red chilli to taste
  • 2L fish stock
  • 6 tbsp extra virgin olive oil
  • 225ml dry white wine
  • 225ml tomato sauce
  • Sea salt
  • 400g fresh linguine all'uovo with egg
  • Extra parsley to garnish
Must Have Accessory

Weber® GBS® Wok