Summary

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

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Instructions

1. Heat the cream with the wine and broth in a saucepan, simmer for 10 minutes. Salt, pepper and keep warm.
2. 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.
3. 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.
4. 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.