Ribbon noodles with crab and mushrooms

Ingredients for 4 servings:

• 500 g ribbon pasta or tagliatelle
• 1 tbsp oil (olive oil)
• 1 small onion(s)
• 5 mushrooms (stone mushrooms)
• 2 cl cognac
• 100 ml wine, white, dry
• 1 clove(s) garlic
• 1 tsp pepper
• 1 tsp vegetable broth
• 1 pinch of nutmeg
• 1 bunch of parsley
• 1 pinch of salt
• 200 ml tomato(s), pureed, (or 50 g tomato paste)
• 1 cup of cream
• 100 g crab, cooked

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Fettuccine Sea and Mountains

Cook the spaghetti or tagliatelle “al dente.” Brush the mushrooms, thinly slice them, and finely chop the onion, garlic, and parsley. Sauté the onions in olive oil, add the mushroom slices, season with salt and pepper, and fry briefly. Deglaze with the cognac and then top up with white wine. Add the garlic, stock, nutmeg, and 1/2 a sprig of parsley and bring to a boil. Stir in the passata and cream and simmer gently for about 5 minutes, stirring occasionally. Then add the prawns and heat briefly in the sauce (do not boil, so they don’t become hard!). Add the pasta to the pan and heat gently for another 5 minutes until ready to serve, tossing the pasta and sauce thoroughly. Serve on plates and garnish with the remaining parsley. Enjoy.