Crab Penne

Preparation:

Preparation: Peel the onions and cut them into very thin rings, then put them in a saucepan with the oil and let them dry for about 10 minutes on very low heat, stirring frequently. Add the cream and the cognac and after a few minutes the crabmeat, drained of the conservation liquid and broken up. Leave to flavor for a few minutes, then add the bay leaf and chervil. Add salt and pepper and cook for another 10 minutes. In the meantime, boil the pennette in plenty of boiling salted water. Drain the pasta al dente, transfer it to a serving dish and dress it with the crab sauce. Sprinkle lightly with pepper and serve immediately.