Instructions: Bring plenty of lightly salted water to the boil in a large saucepan add the saffron and then the pasta.

Cook until the pasta is just al dense tender but still firm.

Drain the pasta and turn it into a large bowl.

In the meantime in a heavy based or non stick frying pan heat the oil and add the prawns and the garlic.

Sautee these for 2 minutes turn the heat up and add the mushrooms tossing everything together and turning them over brisk heat for about 3 minutes.

Season to taste add the chives and the basil and saute for 1 more minute until the herbs look just wilted.

Add this to the pasta in the bowl and mix together.

Whisk the vinegar seasoning and garlic for the vinaigrette together and then add the oil and whisk until well amalgamated.

Adjust the seasoning. It should be quite sharp.

Add the vinaigrette to the pasta and toss gently to coat everything.

It can now wait covered with film if necessary.

It can be served warm or at room temperature or in the summer slightly chilled.

Can add 46 scallops with the prawns (slice them in thin discs first) or some cooked and shelled mussels at the end

Pasta salads can make delicious impromptu meals and one can improvise with available ingredients. There are two good rulesfor successful pasta salads. First make sure that the pasta is slightly undercooked so that it will hold its shape and texture when dressed. The second rule is to dress it while it is still hot and before it dries up and becomes sticky. Of course a delicious vinaigrette is the most important ingredient.

In the spring and early summer one can have pasta with seasonal vegetables such as shelled broad beans and peas or asparagus and liven it up with fresh herbs. Alternatively you can add grilled or roast vegetables such as aubergines courgettes and peppers. Add somefinely chopped fresh herbs and be bold with the vinaigrette. It could have a North Africanflavour if you season it with cumin ginger and garlic or a tablespoon of harissa; you can use an olive or walnut oil with any of a number of vinegars from Spanish sherry to italian balsamic or a good French wine vinegar. It could even be a mixture of fromage frais or yoghurt with olive oil and garlic ... experiment.

Serves 4 as main 6 as starter

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.