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Pasta with crayfish and fennel sauce

updated

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Ingredients for 2 servings:

  • 250g pasta
  • 1 large fennel
  • 2 tbsp olive oil
  • 1 tbsp tomato paste
  • 1 pinch of salt
  • 200 g crayfish
  • 50 ml white or rosé wine
  • Salt
  • Pepper from the mill
  • Parmesan
  • basil

Instructions

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

fast and sophisticated

Slice the fennel into rings. Heat the olive oil and tomato paste in a nonstick pan, then add the fennel. Add the crayfish and a pinch of salt and fry. Deglaze with wine and simmer over medium heat for 5 minutes. Then reduce the heat. Prepare the pasta according to the package instructions. Season the sauce with salt and pepper. Pour over the pasta and sprinkle with Parmesan cheese, if desired. Serve garnished with basil.

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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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