Peel onions and garlic. Chop onions coarsely, press garlic through a garlic press. Clean and halve the mushrooms. Heat the fat in a pot and braise the mushrooms in it. Add onions and garlic, fry briefly and fold in the drained seafood. Add stock and tomato pulp, bring to the boil and let it boil down for 5-10 minutes.
Meanwhile, put the pasta in plenty of boiling salted water and boil for about 5 minutes until it becomes bubbly. Wash the dill, dab dry and chop finely, except for something for garnishing. Pour the noodles onto a sieve and drain. Season sauce with salt and pepper. Arrange the noodles on plates and sprinkle with dill. Serve garnished with dill flags and lemon