Tagliatelle with tipsy chanterelles

Ingredients for 2 servings:

• 200 g chanterelles
• 50 g bacon, air-dried, diced
• 120 g crab or crayfish tails
• 1 onion(s), red, quartered and cut into rings
• 200 ml sweet cream or cremefine for cooking
• 5 tbsp port wine, red, dry
• ½ bunch arugula, cleaned
• 1 tbsp tomato paste
• 250 g pasta (tagliatelle)
• some butter or oil

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

a really delicious mushroom sauce

First, clean the chanterelles thoroughly (if you have to, run them under water for a while, but then dry them thoroughly). Heat a little butter or oil in a pan and fry the chanterelles. Then add the bacon and onion and fry for about 5 minutes. Deglaze with the port wine and season with salt and pepper. Add the cream (or creme fine) and tomato paste and let it reduce slightly. In the meantime, cook the tagliatelle according to the package instructions until al dente and then drain through a sieve. Briefly warm the prawns in the sauce and then add the pasta. Mix everything well and season to taste. Add the arugula to the pasta before serving. Tip: If you like, you can also serve it with Parmesan, but it tastes great without it too.