Method

• 1.
  For the tomato sugo, heat the oil in a large saucepan over medium-low heat. Add the garlic and cook, stirring, for 10-12 minutes until golden and softened. Crush cloves with a wooden spoon and add the tomatoes, passata, oregano and a large pinch of salt flakes. Cook, stirring, for 12-15 minutes until sauce thickens slightly and flavours infuse.
• 2.
  Meanwhile, bring a large saucepan of salted water to the boil. Add the spaghetti and cook for 2 minutes less than packet instructions. Drain, reserving 1/2 cup (125ml) cooking water.
• 3.
  Cut crayfish (still in the shell) into large pieces, reserving the heads.
• 4.
  Heat oil in a large deep frypan over high heat. Add chilli and capers, and cook for 1-2 minutes until capers are starting to pop. Reduce heat to medium and add crayfish and sugo.
• 5.
  Add the spaghetti and reserved cooking water to the tomato mixture. Toss well, sprinkle with chilli flakes, top with reserved crayfish heads and serve immediately.