A great pasta dish for any occasion:
Boil the vegetable soup and steam the fennel in it for three minutes. Add the leek and cook for another two minutes without the lid, letting the liquid boil a little.
In the meantime, boil the pasta water and cook the spaghetti al dente.
Sauté the garlic in the olive oil (1) for a short time, do not let it brown. Add the crayfish tails, season with salt, season with pepper and cook in about five minutes.
Then add the freshly chopped fennel, the freshly chopped parsley, the strained spaghetti, the capers and the paradeis pulp to the vegetables and let them bubble up again.
Add the crayfish tails and the oil (2), season to taste with salt and freshly ground pepper and leave to infuse briefly.
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