Shell Noodles with Ginger Crab Tails

A great pasta dish for any occasion:

Cook pasta in enough boiling salted water until tender, about 10 minutes. Clean and rinse the spring onions. Cut half into fine rings, the rest into pieces. Remove the dark intestines from the crayfish tails. Rinse crayfish tails, dry. Peel garlic and ginger, press through a garlic press. Clean chili, score lengthwise, remove seeds, rinse and chop finely.

Heat oil in a frying pan. Roast crayfish tails in it, turning, for 2-3 min. Fry garlic, chili and ginger briefly. Season with salt and juice of one lemon. Take everything out.

Fry all the spring onions in the frying fat for 1-2 min. Dust with curry and flour, sweat briefly. Add 125 ml water, whipping cream and clear soup. Bring to a boil and simmer for 5 minutes. Season the sauce with salt, pepper and curry.

Drain noodles well and place in 2 small or 1 larger gratin dish. Cut pineapple into pieces. Fill crayfish tails and pineapple into the noodles. Pour the sauce over it. Bake in the heated oven (electric oven: 200 degrees / convection oven: 175 degrees /gas: level 3) for 5-10 min. Garnish with dill.

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