In a large pot add about 5 liters of water and bring to a boil. Once the water has boiled, add 2 tbsp salt and after 1 minute the pasta. Boil until the pasta becomes al dente.
In a large pan, over medium heat, sauté the apaki until it turns golden brown. Lower the heat to minimum so that it just keeps warm until we add the pasta.
In a pan with a white bottom, add the butter cut into equal cubes.
Melt the butter slowly and stirring constantly. After a while it will start to foam and the solids parts of will rise to the surface and then will end up at the bottom of the pot where they will caramelize.
Just before the process is complete, add the fresh sage leaves, stir for 10 seconds and remove from the heat. Add the burnt butter into a bowl so that it doesn't further burn.
Once the pasta is ready, add it to the pan with the apaki. Add the burnt butter with the sage and mix well. If necessary, add 1-2 tbsp from the pasta water.
Serve with freshly ground pepper, parmesan and pine nuts.