Wild garlic pasta with crayfish

Ingredients for 4 servings:

• 200 ml whipped cream
• 100 ml white wine (dry)
• 100 ml vegetable stock
• 1 shallot(s)
• 4 tomatoes
• 500g spaghetti
• 2 tbsp olive oil
• 200 g crab meat (crayfish tails)
• 1 bunch of wild garlic
• salt and pepper

Instructions

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

Heat the cream, wine, and stock in a saucepan and simmer for 10 minutes. Season with salt and pepper; keep warm. Peel and dice the shallot. Wash, quarter, and deseed the tomatoes. Dice the flesh. Cook the spaghetti according to the package instructions. Meanwhile, heat the oil in a pan and sauté the onion until translucent. Add the crayfish tails and fry briefly. Add the diced tomatoes and heat briefly. Season with salt and pepper. Rinse the wild garlic, pat dry, and cut into strips. Stir all but 1 tablespoon of the wild garlic into the cream sauce. Drain the spaghetti and mix with the sauce. Fold the crayfish ragout into the spaghetti, serve on plates, and sprinkle with wild garlic.