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


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.