Shell pasta with crayfish meat and shrimp

Ingredients for 4 servings:

• 400 g pasta (large shell pasta)
• 1 onion(s)
• 1 garlic clove(s)
• ½ pack of leaf spinach, frozen
• 150 g crab meat (crayfish tails)
• 1 cup shrimp
• 1 cup ricotta
• 1 tbsp Pernod (alternatively vermouth or cognac)
• salt and pepper
• 1 tsp vegetable broth, granulated
• 3 sprigs of basil
• 150 g Parmesan
• 1 cup of cream

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the pasta shells until al dente and set aside. Sauté the spinach leaves with finely chopped onion, finely chopped garlic, and 1 teaspoon of vegetable stock for about 5 minutes, then let cool. Finely chop the crab meat and mix with the shrimp, ricotta, and spinach. Chop the basil and add it. Add the Pernod, mix everything, and season with salt and pepper. Fill the pasta with the mixture and place it side by side in a baking dish. Pour over the cream and bake at 200°C for 20-30 minutes. Sprinkle with grated Parmesan cheese 5 minutes before the end of the cooking time.