Miradee's tagliatelle with crayfish

Ingredients for 2 servings:

• 200 g tagliatelle, dry
• Salt
• 1 shallot(s)
• 200 ml vegetable stock
• 150 g cherry tomatoes
• 1 bunch of chives
• 100 g low-fat yogurt
• Salt and pepper, black, freshly ground
• 300 g crayfish (crayfish), cooked

Instructions

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

Cook the pasta in plenty of boiling salted water until al dente. Finely slice the chives, mix with the yogurt, and chill. Dice the shallots and sauté briefly in a non-stick pan without fat, deglaze with the stock, and cook until soft. Halve the cherry tomatoes and add them to the shallots. As soon as the tomatoes are about to fall apart, stir in the yogurt, season with salt and pepper, and do not let them boil again. Finally, toss the pasta and crayfish into the sauce and serve immediately. Serve with a mixed salad and a glass of semi-dry white wine. Variation: Replace the crayfish with a piece of salmon fillet that has been seared without fat, then cut it into pieces and fold it into the pasta while it is still warm. Don’t overcook it, though, or it will become dry.