in Germany

Büsum Feast

updated

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Ingredients for 2 servings:

  • 160 g tagliatelle pasta
  • 200 g spinach, frozen, portion cubes
  • 1 onion(s)
  • 1 garlic clove(s)
  • 100 g crabs (Büsum crabs)
  • 1 cup whipped cream, approx. 200 g
  • 20 g butter
  • ½ tsp sugar
  • salt and pepper
  • nutmeg

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Ribbon pasta with crab and spinach in a creamy sauce

Cook the pasta in salted water until al dente. Dice the onion. Melt the butter in a saucepan and sauté the diced onion without browning. Add the spinach and stir while thawing. Press the garlic clove through a press and add it to the spinach. Pour in the cream and season with sugar, salt, pepper, and nutmeg. Simmer for 10 minutes. Add the drained pasta and prawns to the spinach, stir, bring to a boil briefly, stirring constantly, and season with salt and nutmeg.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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