2 x 100g packs wild mushrooms, torn into large pieces
50ml dry white wine or fish stock
50ml double cream
120g pack cooked crayfish tails
1 lemon, half juiced, half cut into wedges to serve
Cook the pasta according to the package directions in a large pot of boiling water.
Meanwhile, in a big frying pan, heat the oil, then add the garlic and sauté for 1 minute. Stir-fry the mushrooms for 2 minutes in the pan.
Allow 1 minute for the white wine or fish stock to bubble. Cook for 2 minutes after adding the cream. Season with salt and pepper after adding the crayfish and lemon juice. Snip the majority of the chives, saving a few for garnish.
Drain the pasta and add it to the sauce in the frying pan; toss for another minute over low heat to blend the flavors.
Serve with the remaining chives and lemon wedges on top.