Bring to boil a pot of water. Add pasta (+ 1 pinch of salt). Cook until al dente. Drain the water.

Clean the chanterelles carefully with a paper towel and /or a pastry brush. (Do not wash them!) Cut into pieces.

Chop small the onion, the zucchini and the chives. Press or chop small the garlic.

Heat up a pan with 4-5 tbsp. of oil. Add the onion and cook until translucent.

Add garlic and chanterelles. Cook until the chanterelles are soft (high to medium heat for just a few minutes, eventually add more oil).

Add the zucchini and the cream. Stir regularly. Cook for another few minutes (I prefer when the zucchini is not too soft). Salt and pepper.

Serve with the pasta and add chives on top.