Ribbon pasta with salmon and crab

Ingredients for 4 servings:

• 300 g tagliatelle, wide
• 750 g asparagus, green, cleaned
• 2 shallots, finely diced
• 1 garlic clove(s), finely chopped
• 2 tbsp rapeseed oil
• 150 g North Sea crabs, ready to cook
• 200 ml blood orange juice
• 200 ml milk
• ½ tsp cornstarch
• 100 g smoked salmon, cut into strips
• 1 slice(s) pineapple, diced
• 1 tbsp tarragon, chopped
• 1 tsp curry powder
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Cook the tagliatelle according to the package instructions. Cut the asparagus into approximately 2 cm long pieces. Sauté the onion and garlic cubes in heated oil. Add the asparagus pieces and fry for about 5 minutes. Add the shrimp and cook for about 3 minutes. Deglaze with the juice and bring to a boil. Whisk the milk and cornstarch until smooth and add to the asparagus, allowing it to thicken. Add the salmon, pineapple cubes, and tarragon and heat through. Season to taste with the remaining spices and serve with the pasta.