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Melt butter in a deep skillet over med high heat. Saute 2 lbs. of crawfish tails with fat in the butter for about 5 minutes. Season with a of cayenne and salt. Add shallots, garlic and continue sauteing for 2 to 3 minutes. Stir in worcestershire sauce, hot sauce, the juice of one lemon and the heavy cream. Bring the liquid up to a boil and reduce to a simmer. Simmer for about 10 to 12 minutes - until sauce thickens. Add al dente cooked fettuccine to crawfish sauce. Season with salt and pepper. Fold in Parmesan Reggiano and Romano cheese. Garnish with chopped green onions.
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Single-bevel knife for clean fish slicing — sashimi and sushi prep
Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
Pasta roller and cutter for fresh pasta, laminated doughs
Long oval pan with rack — poach whole salmon, trout
Complete pasta kit — machine, drying rack, ravioli stamp, recipe book