Crayfish Sauce

4 crayfish, dressed, rinsed, & drained.
6 tbsp EV olive oil, divided
8 garlic cloves, sliced
¼ tsp crushed chilli flakes
5 tbsp butter, divided
1½ cups chopped ripe tomatoes (about one large ripe tomato)
Dash of cayenne pepper
⅛ tsp paprika
¼ cup freshly chopped Italian parsley
¾ cup white wine
¼ cup chicken stock
Optional: 1 or 2 tbsp tomato paste
¼ - ½ tsp sea salt
Optional: 500 g of linguini, or spaghetti
SIDS SALT & PEPPER to taste

Cook the Lobster:-
In a large deep frypan, add 4 tablespoons oil and garlic slices on medium heat.
When the oil is hot, add the crayfish tails, face down. Toss in the 3 tablespoons of butter, and chilli flakes. Cook the crayfish for about 2 minutes, then flip them over and continue to cook them for an additional 5 minutes, turning them often.
Next, pour in the white wine, cover with a lid and simmer for about 1-2 minutes. The dark shells of the tails will start to turn bright red, and the flesh will turn translucent to opaque-white-ish colour. Turn off the heat.
Use kitchen tongs to remove the crayfish and transfer them to a nearby dish or cutting board to cool a little.
Open the shells and use a fork and knife to help you to remove the meat from their shells, and discard them. Cut the meat into smaller chunks, bite-size pieces. Set them aside on the cutting board.
Make the Sauce:-
Toss into the same pan the chopped tomato, chopped parsley and sea salt. Turn back on the heat. Stir and cook the tomato, for about 1-2 minutes.
Add 2 tablespoons of butter, and the remaining 2 tablespoons of oil, along with the cayenne pepper, and paprika. Pour in a splash of chicken stock, and add in some tomato paste.
Cover with a lid, and simmer on low heat for about 2-3 minutes.
Toss back in the chunks of crayfish meat and simmer for additional 2 minutes, until the meat is fully cooked and turned white. Turn off the heat.
Taste the sauce, and adjust the seasonings with SIDS SALT & PEPPER to your preference. The sauce is now ready to serve over your favourite pasta or rice.
Optional - Cook the Pasta:-
In the meantime, toss your favourite pasta into a pot of boiling water, and toss 1 teaspoon of salt into the boiling water. Toss in your spaghetti or linguine. Cook the pasta until it's tender to the bite, al denté. Reserve one ladle full of pasta water, (about ⅓ cup) and pour it into the crayfish sauce. Then drain the pasta.
Serve into individual pasta bowls and spoon of the sauce over the pasta and serve immediately.