1Grate the tomatoes with stainless steel box grater using the largest grain.
2In a bowl mix finely chopped herbs with the diced shallots and garlic. Add salt, freshly ground black pepper and chili flakes. Combine well with 2 tablespoons extra virgin olive oil and lemon juice. Pour the grated tomatoes and stir for couple of minutes, as all ingredients release their aromas.
3Wash the zucchini with cold water and pat dry. With the vegetable mandolin slice to strings, the width
4of fettuccini. Season them slightly with salt.
5Transfer the zucchini fettuccini to the bowl with the tomato sauce. Toss to evenly coat them with the sauce. Transfer the pasta to a pasta bowl, garnish with basil and chopped pine nuts and serve.