Wild garlic pasta with crayfish

Ingredients for 4 servings:

• 200 g whipped cream
• 100 ml white wine
• 100 ml vegetable stock
• salt and pepper
• 1 shallot(s)
• 4 tomatoes
• 500g spaghetti
• 2 tbsp olive oil
• 200 g crab meat (crayfish tails), from the refrigerated section
• 1 bunch of wild garlic

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Heat the cream, wine, and stock in a saucepan, simmer for 10 minutes. Season with salt and pepper, and keep warm. Peel and dice the shallot. Wash, quarter, and deseed the tomatoes, and dice the flesh. Cook the spaghetti according to the package instructions until al dente. Meanwhile, heat the oil in a pan and fry the shallot until translucent. Add the crayfish tails and fry briefly. Add the diced tomatoes and heat briefly. Season to taste with salt and pepper. Rinse the wild garlic, pat dry, and cut into strips. Stir all but 1 tablespoon into the cream sauce. Drain the spaghetti and mix with the sauce. Fold the crayfish ragout into the pasta and divide between plates. Sprinkle with the wild garlic.