This is a delicious recipe which uses sage and saffron to bring out the flavours of pumpkin and shellfish.  It has been sent to me by Elodie, from Amsterdam who I hope will be regularly contributing recipes.

Pasta with Pumpkin, Sage, Saffron, St. Jacques Scallops and Crayfish.

Serves 4
Ingredients
400 – 500g dried pasta shapes
1/4 small green or orange pumpkin (approximately 250g), seeded, peeled and diced
1 fish stock cube
1 medium onion
4 St. Jacques scallops (Coquilles), finely sliced or diced
10 – 12 Crayfish (Rivierkreeften)
Handful of frozen or fresh peas
1 garlic clove, peeled and sliced, chopped or mashed (depending upon strength preference)
5 sage leaves
2 saffron strands
1/2 cup almond flakes
Tablespoon cream / creme fraiche
Dash of Thai fish sauce (optional)

1. Cook diced pumpkin in a little water until soft (approx. 5 minutes),  set aside.
2. Make a cup of fish stock using the stock cube and boiling water, keep it ready.
3. Cook your pasta of choice whilst preparing the sauce as follows.
4. Dice onion and fry in a little olive oil until golden.
5. Add saffron and garlic to the pan and cook gently.
6. Add sage and peas.
7. Add the crayfish and a little of the fish stock ( keep the rest so you can add more if required).
8. Add a tiny dash of Thai fish sauce, if you happen to have it.
9. In a separate pan fry the Coquilles St. Jacques in a little oil, until thoroughly cooked. Try a little piece to make sure the scallops are not under-cooked.
10. In the same pan gently fry the almond flakes until light brown. Reserve the almonds separately.
11. The minute your pasta is cooked and drained, stir the pumpkin, St. Jacques and cream into your sauce.
12. Pour the sauce over the pasta and sprinkle with the almond flakes.
13. Add salt and pepper to your own liking.

This is an excellent dish using the seasonal Pumpkin and Sage in a slightly different way!

Bon Appetite !