Finely dice the garlic. Cut the nori leaf into small pieces with scissors or crumble with your hands.

Put the breadcrumbs in a pan with the olive oil and fry until golden brown. When the breadcrumbs have cooled down a little, mix in the yeast flakes if desired.

Heat a large frying pan over a medium heat. Pour in a good dash of olive oil. Fry the pine nuts very briefly, then add the garlic, tomato paste and raisins and stir-fry. As soon as everything starts to colour a little, deglaze with the red wine. Add the chopped nori leaf and simmer on a low heat for a few minutes.

Cook the pasta al dente according to the instructions on the packet, drain and collect the cooking water. Add the pasta with 125 ml pasta cooking water to the sauce and mix well. Season with salt and pepper. Serve with the breadcrumbs and some parsley sprinkled on top.