1/2 lb. penne pasta

4 T. butter

1/41b. tasso

1 1/2 c. chopped green onions

4 cloves garlic, minced

2 c. heavy cream

1 t. white pepper

1/2 t. cayenne pepper

1-2 t. salt, to taste

1 lb. Louisiana crawfish tailmeat

1/4 c. parsley, minced

Cook pasta according to package directions, being careful not to overcook Rinse in cold water and set aside. Melt butter in skillet. Dice the tasso, 1/4″ or smaller. Saute’ in butter until lightly browned. Add garlic, stir and cook 1 minute. Add cream, white pepper, cayenne and salt. While stirring constantly, bring to a boil and cook 2 minutes, until cream is reduced by about 1/4 and slightly thickened. Add crawfish tailmeat and parsley, return to a boil and cook 1 minute. Add pasta, mixing well, and cook until pasta is heated through. Serve immediately. Serves 4.