Summary

Ingredients

• 250 g spahetti
• 1 onion (s), red
• 250 g cocktail tomatoes
• 1 pack crab meat (crayfish tails from the refrigerated counter)
• 200 g salmon fillet (s), if frozen, defrost beforehand
• 1 cup cream or cream substitute
• 0.5 ½ cup cream cheese with herbs
• Parsley, freshly chopped
• salt and pepper
• Paprika powder
• Garlic powder or fresh garlic
• olive oil

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Instructions

1. Cook the spaghetti al dente according to the instructions on the packet.
2. Let the olive oil get hot in a pan. Fry the onion, cut into coarse pieces (if necessary toss a clove of garlic, remove later). If the onion wedges are slowly turning golden brown, add the crab tails and fry them briefly. Add tomatoes cut in quarters and toss everything through over high heat. Dust with paprika powder, salt and pepper (possibly also with a pinch of garlic powder).
3. When the liquid has boiled down, deglaze with cream. Melt the herb cream cheese in the sauce. Tear up the salmon or cut it into pieces and heat it up in the sauce and let it steep for a moment. If the liquid boils too much, add a little milk or water.
4. At the end, season with salt and pepper and sprinkle with the parsley and serve with the pasta.