Crayfish with Pasta Pearls

Use the crayfish stock recipe, I wrote about previously.

INGREDIENTS:

• 2 Kilos of Crayfish - Pick out tails and claws, yields about 3-4 cups.  Reserve shells.
• Italian Parsley (1/2 Cup) coursely chopped.
• Shallots 1/2 Cup - Thinly sliced and then coursely chopped.

1. Simmer Stock
2. Braise the shallots, but leave a slight crunch.
3. Leave crayfish meat out to get to room temperature.
4. Add crayfish meat to stock to warm up.
5. Boil pasta.  Cook al-dente.
6. Drain Pasta, put back in pot, add stock, parley, and shallots, and reserved crayfish meat.
7. Plate and serve.