Summary

Ingredients

• 250 g pasta, preferably Bavette
• 50 g butter
• 1 packet crayfish (crayfish) approx. 200g, ready to cook
• 20 sage leaves, fresh
• 1 lime (s)
• Salt, from the mill
• Pepper from the grinder
• possibly garlic

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Instructions

1. Cook the pasta in salted water until al dente. In the meantime, chop the sage leaves into small pieces and gently sauté them in the butter. After about 5 minutes, add the crayfish to the butter and sage mixture in the pan. Season with salt and pepper and add garlic if necessary. Heat briefly and deglaze with the juice of the lime. Add the cooked and drained pasta to the pan and mix everything together.