400g Shellfish mix in brine
400g tagliatelle
1 chili, red
2 tablespoons coriander, fresh
200g spring onion
200g celery
0.5 pineapple

Sauce
1 tbsp rapeseed oil
1 tbsp curry paste, red
1 tbsp peanut butter
1 tbsp sugar, brown
2 dl coconut milk
1 lime

Heat rapeseed oil in a saucepan and whisk in the curry paste.
Add the peanut butter, brown sugar, coconut milk and lime juice and mix well.
Pour the sauce into the saucepan with the chilli, coriander, spring onion, celery and pineapple and let the mixture boil over a low heat.
Add the pasta and shellfish mix without the sheets and gently fold everything together.
Cook the pasta according to the instructions on the package.
Finely chop the chili and coriander, and cut the spring onion, celery and pineapple into pieces.
Put the chili, coriander, spring onion, celery and pineapple in a saucepan and heat over medium heat.