Karin's Tomato and Crawfish Pasta

• 3 tablespoons olive oil
• 1 onion, -finely chopped
• 3 garlic cloves, minced
• 12 chicken bouillon cube
• 14 cup water
• 14 cup dry white wine
• 2 (16 ounce) cans chopped tomatoes
• 12 cup creme fraiche or 12 cup sour cream
• 1 12 lbs crawfish tails, completely shelled
• 3 tablespoons fresh basil, cut into slivers
• 1 tablespoon fresh chives, finely chopped
• 1 lb linguine

1. Cook Pasta as directed.
2. Heat 3 tablespoons olive oil in a heavy pan.
3. Gently saute onion and garlic in the oil.
4. Cook until veggies are tender.
5. Add white wine and bring to a boil.
6. Simmer for 2 minutes.
7. Combine stockcube and water and mix well.
8. Add to mixture simmering.
9. Bring to a boil.
10. Add chopped tomatoes with their juice.
11. Add salt and pepper and sugar if desired to taste.
12. Allow to simmer gently for at least 30 minutes to an hour.
13. Just before serving, add creme fraiche and rivierkreeftjes.
14. DO NOT BOIL, just heat thru.
15. About 3 minutes.
16. Stir in basil and chives.
17. Pour sauce over drained cooked pasta.
18. Toss well.
19. Serve immediately.

olive oil, onion, garlic, chicken, water, white wine, tomatoes, creme fraiche, crawfish tails, fresh basil, fresh chives, linguine

Taken from www.food.com/recipe/karins-tomato-and-crawfish-pasta-201321 (may not work)