And here comes a wonderfully good and creamy Friday pasta as a weekend tip. Recommended!
You need for up to 4 servings:
Tagliatelle to 4
1 jar of crayfish tails in the lake
1 fresh red chilli
2 slices of pressed garlic
1 bunch of asparagus
2 dl white wine
3 dl cream
1 dl crème fraiche
2 tbsp lobster fund
Salt and black pepper from mill
Santa Maria Seafood & Fish spice
1 pinch of sugar
Butter for frying
Asparagus or parsley for garnish
Let the crayfish tails in a colander.
Rinse the asparagus, remove the hard part at the bottom and divide the rest into smaller pieces. Fry it in butter until it has a little color. Not too long ago, the good thing with the crisis left. Put aside.
Finely chop chilli and shallots, quickly cut into butter along with the pressed garlic cloves.
Pour on the wine and bring to the boil until about 1/2 dl remains. Pour in the cream, put in the lobster fund and stir down the crème fraiche.
Taste with salt, black pepper, seafood & fish spice and a pinch of sugar.
Let simmer a little and cook the pasta in the meantime.
Stir in the asparagus and the crayfish tails in the sauce to keep them warm.
Stir the sauce with the pasta on a platter or in a bowl.
Garnish with whole fried asparagus or parsley.
Serve with garlic bread and a glass of white.
Enjoy your meal!