Crayfish pasta 'Viniferia'

Ingredients for 3 servings:

• 400 g spaghetti, tagliatelle, pappadelle
• 200 g crab meat (crayfish tails)
• 200 g sugar snap peas (snow peas, preferably small)
• 2 medium-sized bell peppers, red
• 1 m.-large shallot(s)
• 2 cloves garlic
• 150 ml stock (lobster stock)
• 150 ml cream, fresh
• 1 small lime(s) (juice and zest)
• 1 tsp chili paste
• some salt
• some pepper, freshly ground white
• 3 tbsp olive oil

Instructions

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

Boil the pasta water, wash the bell peppers and snow peas, trim the bell peppers, and slice them into thin strips. Peel the shallot and garlic, finely dice the shallot, and finely chop the garlic. Salt the pasta water and add the pasta to the boiling water. Heat olive oil in a large pan, add the shallots, snow peas, and garlic to the pan. Sauté the vegetables in the pan for 3-4 minutes, seasoning with salt and pepper. Add the lime zest and juice, along with the lobster stock. Add the crayfish tails. Bring to a boil briefly, add the cream, and bring to a boil again briefly. Turn off the heat, stir in the chili paste, and season again to taste. Drain the pasta, immediately toss it into the sauce, and serve immediately on warmed plates.