Try this delicious pasta dish:
Info: Egg pasta goes well with sauces that provide more liquid: they are more delicate than their siblings without eggs, so they call for more subtle flavors. Here, shallots or white onions, garlic and enough zucchini sticks are sautéed together, with crab tails added. Everything is flambéed with brandy, boiled down with a very little cream and topped up with a good dash of pasta water, which with its maizena (corn starch) gives the sauce a little binding. Only at the end the noodles are mixed in – it goes very quickly and looks highly elegant! That’s why, by the way, the cheese is not simply grated over it, but shaved into wafer-thin flakes with a slicer and sprinkled over it at the end – together with herbs.
Place the crayfish tails in a suitable bowl, blanch (scald) with boiling hot water, drain after a minute and rinse under cold running water. Set aside.
Finely dice the onions or shallots, sauté in the oil, add the garlic through the press. Cut the zucchini lengthwise into small-fingered, narrow sticks. Sauté briefly, increasing the temperature a little so that they get frying marks. Finely dice the chilies and sprinkle them in, pluck a little basil and saute it as well.
Add the crayfish tails, saute for two min until soft, season with salt and season with pepper.
Pour the cognac, on the spot a
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