Remove the tails from the shells of Crawfish (1 pound), and reserve 5 whole crayfish for garnish.
Simmer the shells and legs in Water (1 quart), 1/2 tsp Garlic Paste (1/2 tablespoon) and Sweet Chili Paste (1/2 tablespoon) until reduced to 1/2 cup.
Add Butter (3/4 cup), and simmer until liquid has evaporated.
Strain the butter into another pot.
Add the whole crayfish and the tails to warm.
Add 1 Tagliatelle (4 ounce) together with Water (4 tablespoon), mix well, and check/adjust seasoning.