Break out raw crayfish tails and cut into fine cubes. Cut dried tomatoes into fine cubes as well. Cut cherry tomatoes in half diagonally. Cut shallots into fine cubes. Coarsely chop capers. Cut garlic into fine cubes. Pluck twelve parsley bouquets, chop the remaining part.
Make spaghetti al dente and set aside.
Briefly sauté shrimp in a frying pan with grapeseed oil. Add garlic, chili peppers, cherry tomatoes and diced shallots and cook briefly. Add the spaghetti and a little liquid, then toss everything together.
Finally, add the dried tomatoes, olive oil, capers and chopped parsley. Season everything with salt and freshly ground pepper.
Divide the seasoned spaghetti evenly on plates. Garnish with parsley bouquets.
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