2 lbs. Louisiana crawfish tailmeat
3 garlic cloves, chopped
1/4 lb. melted butter
1 t. thyme
1 t. rosemary
Pinch of dill weed
Pinch of sweet basil
2 T. Worcestershire sauce
2 T. olive oil
Salt & cayenne pepper to taste
2 T. lemon juice
Pasta
Mix all ingredients except past and marinate in refrigerator at least 4 hours. When ready to cook, place entire mixture in a heavy sauté pan over medium heat for about 20 minutes. While crawfish mixture is heating, cook pasta with a little olive oil. Serve herbed crawfish over hot pasta. Serves 6.