Summary

Ingredients

• 600 g pasta (spahetti)
• 100 g crabs, cooked
• 4 mushrooms (stone mushrooms)
• 1 bunch parsley
• 1 tablespoon oil (olive oil)
• 1 small onion (s)
• 100 ml wine, white, dry
• 1 cup cream
• 200 g tomato (s), strained, alternatively 50 tomato paste
• 1 clove garlic
• 1 teaspoon pepper, more colorful from the mill
• 2 cl cognac
• 1 pinch (s) salt
• 1 pinch nutmeg, ground
• 1 teaspoon broth

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Instructions

1. Brush the mushrooms, cut into thin slices and finely chop the onion, garlic and parsley. Cook the spaghetti or tagliatelle al dente and rinse briefly.
2. In the meantime, sauté the onions in olive oil, add the mushroom slices and season with salt, pepper and fry briefly. Deglaze with the cognac and then top up with white wine. Add garlic, (teaspoon stock) nutmeg and 1/2 of the parsley and bring to the boil briefly. Mix in the tomatoes and cream and simmer on a low heat while stirring for about 5 minutes. Then add the crabs and briefly heat them in the sauce (do not boil so that they do not become hard!).
3. Put the pasta in the pan and heat on a low flame for another 5 minutes until serving. Mix the pasta with the sauce well. Arrange on plates and garnish with the remaining parsley.