Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 200 g whipped cream
- 100 ml white wine
- 100 ml vegetable stock
- salt and pepper
- 1 shallot (s)
- 4 tomato (s)
- 500 g spahetti
- 2 tablespoon olive oil
- 200 g crab meat (crayfish tails), from the refrierated shelf
- 1 bunch wild garlic
Print Recipe
Pin Recipe Instructions
- Heat the cream with the wine and broth in a saucepan, simmer for 10 minutes. Salt, pepper and keep warm.
- Peel and dice the shallot. Wash, quarter and core the tomatoes and dice the pulp. Cook the spaghetti al dente according to the instructions on the packet.
- In the meantime, heat the oil in a pan and fry the shallot in it until translucent. Add the crab tails and fry them briefly. Add the tomato cubes and just let them get hot for a moment. Season to taste with salt and pepper.
- Rinse the wild garlic, pat dry and cut into strips. Stir into the cream sauce except for 1 tablespoon. Drain the spaghetti and mix with the sauce. Fold the crab ragout into the pasta and distribute everything on plates. Sprinkle with wild garlic.
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