Decided to go a bit freestyle here and it all came up for the best.

I shelled the cray tail. but put the cut up head and tail shell into some oil in thick-bottomed pan and fried it for awhile, you pick up a lot of flavour doing this, but importantly you pick up even more colour.

I then popped in a little water, some white wine, and some dhufish scraps and cooked that off for another 10min.

I then discarded the cray shell, but pushed a little of the fish and craymeat from the head through a sieve and put it aside.

Next up, in the same pan I cooked some finely diced onion and garlic until it was translucent, then added 6 diced and seeded tomatoes and a dash of cayenne pepper along with the reserved cray/fish stock made in the first step and gave it another 10min slow simmer, adding some cream and waiting for it to thicken up.

Make sure you're about 3min from having the pasta ready, then stir in freshly chopped basil and the cut up cray tail and stir for the last couple of mintes while the pasta cooks.

With this lousy wind, that might be the last fresh cray for awhile!