Heat a frying pan and add the olive oil, shallots, chili, lemon grass and ginger. Fry for 2-3 minutes. Add the white wine and bring to a boil. Cook until the wine is reduced by half.
Add the cream and cook for another minute before adding the surimi. Stir and let it simmer for one minute.
Season with salt and pepper and add a bit of lime juice. Keep the sauce warm while you cook the pasta.
Bring a large pot of salted water to a boil, add the tagliatelle and cook for 2-3 minutes. Drain the pasta and toss it into the sauce.
