PREPARATION

Wash and dry the sage leaves. Dip them first in olive oil, then in the flour. Pour plenty of olive or peanut oil into a non-stick pan, and when it is hot enough, fry the sage.
Take them out and let them dry on straw or absorbent paper. Put the butter and pine nuts in the pan and melt. Boil the Fettuccine in plenty of salted water. Put the cooked pasta into the pan with the butter and pine nuts, add a ladle of cooking water and sauté.
Remove from heat and serve garnished with fried sage leaves and parmesan flakes.