For ➍250 g fresh noodles
12 crayfish*
1 zucchini, cut in rounds
1 clove of garlic, chopped
6 mint leaves, shredded
6 basil leaves, shredded
60 g pine nuts
8 cl olive oil
1 capsule saffron powder
salt & freshly ground pepper
Heat water in a pan with a pinch of salt. When boiling, drop the noodles in, add the saffron and let cook for 3 m. Transfer to a recipient and drain.
Heat 2 tbs of oil, and sauté the zucchini for 5 m.
Heat 1 tbs of oil. Sauté the crayfish and pine nuts for 2 m.
Drain the noodles. Heat remaining oil. Add the pasta and the chopped garlic and sauté for 3 m.
Add zucchini, crayfish, pine nuts, mint and basil leaves, and mix. Add some salt and pepper.
Serve with a glass of cool but not cold Muscadet.
*Use large prawns instead.
