Tagliatelle al gambero di fiume

Ingredients for 4 servings:

• 250 g crayfish
• 2 chili peppers
• 2 garlic cloves
• 1 bunch of spring onions
• 1 carrot(s)
• 1 bunch dill, fresh or frozen
• 2 tbsp olive oil
• 2 tbsp sugar
• 2 tbsp tomato paste
• 1 tsp salt
• 1 jar white wine (approx. 200 – 250 ml content)
• 1 cup of cream (200 ml)
• 400 g tagliatelle

Instructions

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

Ribbon noodles with crayfish

Halve the crayfish crosswise, dice the chili peppers and garlic, and slice the white and green parts of the spring onions into rings. Peel and finely dice the carrot and chop the dill. Heat the oil in a pan, add the sugar, and let it melt. Fry the crayfish and carrot until lightly browned, then briefly roast the tomato paste. Add the onions, garlic, chopped chili, and salt. After 2 minutes, pour in the white wine and reduce. When it’s almost evaporated, add the cream and season with dill. Reduce the heat; the sauce should just simmer. Cook the tagliatelle in plenty of salted water. Just before the tagliatelle is ready, scoop out an espresso cupful of the cooking water and add it to the sauce. Drain the pasta, toss it with the sauce, and serve. Note: Serving this with Parmesan cheese is like serving Hawaiian pizza. You can do it, but it goes against all tradition.