Crawfish And Tasso Fettucine

• 3 tablespoons unsalted butter
• 1 pound fresh crawfisf tails or thawed frozen tails
• 1/4 cup finely chopped Tasso
• 1 teaspoon salt
• 1/8 teaspoon cayenne
• 1/4 teaspoon white pepper
• 1/4 teaspoon dried oregano, crumbled
• 1/4 teaspoon dried thyme, crumbled
• 1 cup sliced mushrooms
• 1 garlic clove, minced
• 1/2 cup chopped scallion
• 2 1/2 cups heavy cream
• 10 ounces fettucine
• 1/2 cup freshly grated Parmesan

1. In a large skillet heat the butter over high heat until the foam subsides and in it saute the crawfish tails and the tasso for 5 minutes, or until the crawfish starts to stick to the bottom of the skillet.
2. Stir in the salt, the cayenne,the white pepper, the oregano, the thyme, the mushrooms, and the garlic and cook the mixture over moderate heat, stirring, for 7 minutes, or until the mushroom give off their liquid.
3. Add the scallion and cream and cook the mixture, stirring, until it is thickened.
4. While the mixture is cooking, in a large kettle of boiling salted water cook the fettucine until it is al dente and drain it well.
5. In a large bowl toss the fettucine with sauce and parmesan.

unsalted butter, tasso, salt, cayenne, white pepper, oregano, thyme, mushrooms, garlic, scallion, heavy cream, fettucine, freshly grated parmesan

Taken from www.epicurious.com/recipes/member/views/crawfish-and-tasso-fettucine-50005983 (may not work)