crab noodles

Ingredients for 4 servings:

• 1 shallot(s) or small onion
• ½ bunch flat-leaf parsley
• 1 lime(s)
• 100 ml fish stock, from the jar
• 200 g cream
• 200 g crab
• some salt
• some cayenne pepper
• 400 g pasta, wide

Instructions

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

easy to make and tastes great

Peel and finely chop the shallot. Wash the parsley, pat dry, and finely chop. Wash and dry the lime, grate some of the zest, and squeeze out the juice. Heat the oil in a shallow pan. Fry the shallot over low heat, stirring until translucent. Add the lime juice and grated zest, along with about half of the fish stock. Boil over high heat, stirring, until thickened. Gradually add the remaining fish stock and the cream. Add the crab and parsley to the sauce, season with salt and cayenne pepper, and turn off the heat until the pasta is tender. Cover and simmer. Cook the pasta in plenty of salted water according to the package instructions until al dente, drain well, and toss with the sauce. Serve on hot plates.