Crayfish with Salted Pasta and Chanterelles

Cook pasta in salted water until al dente. Clean the chanterelles as dry as possible and tear them into smaller pieces, preferably by hand. Fry well in oil, add onions and steam briefly. Finely chop sage (set aside a few leaves as garnish) and mix in. Stir in cooked pasta. Add the crayfish cooked and drained as described (along with the claws). Season with salt and pepper. Serve in warmed soup plates, garnish with sage leaves and crab noses.

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