Summary

Ingredients

• 600 g ribbon noodles
• 1 pack mascarpone
• Crayfish (crayfish), peeled, as needed
• 1 glass tomato (s), dried, pickled in oil
• 1 piece (s) ginger
• 1 lemon (s), untreated, juice and zest it
• garlic
• 1 cube broth
• Herbs, Italian style
• some water
• some basil, fresh
• salt and pepper

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Instructions

1. Dice the garlic and sauté in a little oil from the sun-dried tomatoes. Add the crayfish and Italian herbs and fry briefly. Spread out aluminum foil (or a small sealable pot), take the crayfish out of the pan and place on the aluminum foil. Drizzle with lemon, wrap tightly in aluminum foil and leave to infuse. Pour the crab stock in the pan with a little water and stir in the soup cube. Pour the whole thing into a sauce boat and set aside for now.
2. Boil the tagliatelle in salted water until al dente.
3. Put the dried and cut tomatoes in the pan, grate the ginger, season with salt, pepper and briefly toast everything. Add the mascarpone, stir until creamy and mix with the reserved crab stock. Rub the lemon zest over it and add the finely chopped basil.
4. At the end, remove the crayfish from the aluminum foil, add them to the brew and stir.
5. Pour the whole thing over the ribbon noodles on the plate and serve.