Crawfish Pasta with Garlic and Spice

Begin by filling a large container with water and adding a moderate amount of salt. Heat the water to its boiling point, creating a rolling motion on the stovetop.\nWhile the water is heating up, melt butter in a deep and spacious pan over an intermediate heat setting. Cook minced garlic in the hot, melted butter for a short period of time, stirring occasionally; add a pinch of salt and pepper to taste. Introduce chopped onion into the pan, along with 1/2 teaspoon of spicy flakes; cook until the onion becomes transparent and fragrant. Add crawfish tails to the pan, stirring constantly for 2-3 minutes. Transfer the crawfish to a separate container, leaving some of the onions behind in the pan.\n Pour heavy cream into the same pan and bring it to a boil; lower the heat setting to a low level and let it simmer until it thickens. Add the remaining 1/2 teaspoon of spicy flakes to the cream; return the crawfish to the sauce and let it simmer for another 2-3 minutes.\n Serve the crawfish with its rich sauce over cooked pasta; garnish with chopped green onions.