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Kat's Crawfish Veal Fettuccine

2 tbs Butter 
1 lb Crawfish tails 
2 tbs Minced shallots 
1 tbs Minced garlic 
1 tbs Worcestershire sauce 
1 tbs Crystal Hot sauce 
2 cup Heavy cream 
    Salt to taste 
    Freshly-ground black pepper to taste 
1/2 cup Grated Parmigiano-Reggiano cheese 
1/4 cup Chopped green onions 
1 lb Fresh fettuccini cook al dente, and toss with olive oil 
    Panneed Veal see * Note 
GARNISH 
1/4 cup Grated Parmigiano-Reggiano cheese 
    Long chives 
2 tbs Chopped chives 
2 tbs Brunoise red peppers 

 Method : 
In a large sauté pan, melt the butter. Saute the crawfish tails in the butter for 2 minutes. Season with Creole Sauce. Add the shallots and garlic and continue sauteing for 1 minute. Stir in the Worcestershire sauce, Crystal Hot sauce, and cream. Bring the liquid up to a boil and reduce to a simmer. Simmer for about 8 minutes or until the sauce thickens.
In a mixing bowl, toss the cooked pasta with the crawfish sauce. Season with salt and pepper. Fold in the grated cheese and green onions. Mound the pasta in the center of the platter. Lay the Panneed Veal on top of the pasta. Garnish with grated cheese, long chives, chopped chives, and peppers.
This recipe yields 4 servings.
Note: Saute veal.

Her life was like running on a treadmill or riding on a stationary bike; it was aerobic, it was healthy, but she wasn't going anywhere.

- Julia Phillips