Crawfish Pasta

Instructions

1. 1

   Heat the butter till it bubbles in a large stainless-steel skillet. Add the green onions and garlic and cook until the garlic is fragrant.

2. 2

   Add the Cognac to the pan. Warm it and either boil it off or flame it. (Very carefully.)

3. 3

   Add the Creole seasoning, salt, tarragon, and cream. Bring the pan to a boil while agitating the contents carefully to blend. Reduce the cream by about a third (about three minutes over medium-high heat). Then add the crawfish tails and cook until heated through.

4. 4

   Add the cooked, drained pasta to the pan and toss with the sauce to distribute all the ingredients and sauce uniformly. Serve immediately, garnished with finely-chopped green onions. (Resist the temptation to add Parmesan or Romano cheese.)