Sautéed crayfish with sausage and pine nuts

Ingredients (for 1 person)

150g of Arenys crayfish, 1 piece of raw sausage, 100g of pine nightingale, oil, salt, pepper, garlic, parsley and cognac.

Preparation

Cut the sausage into small, not very large pieces.

Clean the mushrooms with plenty of water. Remember to always use mineral water.

Sauté the sausage and, when half cooked, add the crayfish.

Separately, brown the garlic and parsley and then flambé with the cognac.

Add the mushrooms and finish cooking everything together.

Season with salt and pepper and serve.