1/2 lb.cooked #3 thin spaghetti, drained
1 Tbsp. extra virgin olive oil
1 Tbsp. unsalted melted butter
2 large eggs, well beaten
1/2 cup + 2 Tbsp. shredded Parmesan cheese
1/8 tsp. coarse ground black pepper
1 tsp. Frank Davis Sicilian Seasoning
1/2 cup ricotta cheese
1 cup Louisiana crawfish tails*
1/2 cup shredded mozzarella
3/4 cup Sal & Judy's Original Spaghetti Sauce
Finely chopped fresh chives for garnish

Start off by preheating the oven to 350 degrees.

Then immediately after draining the hot cooked pasta, transfer it to a large bowl and toss it thoroughly with the olive oil and the butter mixture. Meanwhile, in a separate smaller bowl, combine the eggs, the half-cup of Parmesan cheese, the black pepper, and the Sicilian Seasoning. Then stir that mixture into the spaghetti.

When you're ready to build the pie, pour the coated spaghetti into a lightly greased 10-inch pie plate and form it into a crust. Then in yet another bowl fold together the ricotta and the crawfish tails and spread that mixture evenly over the pasta crust but not quite to the edge.

Now top the 'faux pie' with the Italian sauce as desired (remember you can make the topping as light or as heavy as desired).

At this point, all that's left is to bake the 'pie' uncovered on the center rack of the oven for about 20-25 minutes. Then when it's nice and bubbly and beginning to brown slightly, crown it evenly with the mozzarella and bake it for five minutes longer (or until the cheese melts).

When you're ready to eat, remove the pie from the oven and finish it off with a sprinkling of the remaining Parmesan cheese. Oh, yeah-and let it cool for about ten minutes or so before cutting it into wedges and serving it in slices. A nice tossed green salad completes the meal and makes this a creation fit for royalty!


Chef's Notes:

*Both lump, select white, or claw crabmeat can be used in place of the crawfish tails when constructing this pie. Be adventurous and versatile and put them together any way your taste buds dictate!

The pie's can be frozen if you absolutely must freeze them, but in all honesty the freezer definitely affects texture, consistency, and flavor; so I recommend that if you need to make them in advance, refrigerate them (they'll keep for about 3 days in the ice box) and gently reheat them prior to service.