Summary

Ingredients

• 1 onion (s)
• 1 clove garlic
• 2 tablespoon butter
• 400 ml stock (lobster stock)
• 400 g ribbon pasta, reen
• Salt and pepper, whiter
• 750 g mixed seafood (squid, prawns, mussels)
• 2 tablespoon crème fraîche
• 1 bunch basil

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Instructions

1. Finely dice the onion, mash the garlic and let both become translucent in 1 tablespoon butter. Deglaze with the lobster stock and reduce it to just under half.
2. Cook the ribbon noodles in plenty of boiling salted water until they are firm to the bite.
3. At the same time fry the seafood in a pan in the remaining butter. Season with salt and pepper and deglaze with the lobster stock. Stir in the creme fraiche and season the sauce with salt, pepper and a little chopped basil.
4. Drain the noodles and distribute them on plates, pour the seafood on top. Garnish with basil.