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Trottole with crayfish, fennel and lemon
Pasta with fennel, lemon and crayfish.
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Ingredients
Directions
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Cut the fennel lengthwise into thin strips.
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Halve the shallots and cut lengthwise into strips.
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Heat the oil in a frying pan and fry the fennel and shallot with pepper and salt for 8 minutes on low heat. Stir frequently.
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In the meantime, cook the pasta al dente according to the instructions on the package.
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Clean the lemon, grate the yellow skin and press 1 half. Cut the other half into segments.
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Slice the garlic.
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Add the garlic to the fennel and cook for 1 min.
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Add the flour and cook over low heat for 3 minutes.
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Add the Pastis and cook for 1 min.
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Add the crème fraîche, the lemon zest, 2 tbsp lemon juice and the water. Warm for 3 minutes.
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Cut the dill finely.
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Drain the pasta and mix with the dill and crayfish through the fennel.
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Garnish with the lemon wedges and serve immediately.
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Nutrition
515Calories
Sodium15% DV350mg
Fat25% DV16g
Protein40% DV20g
Carbs21% DV64g
Fiber24% DV6g
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