Clean the quails and dice the meat. Trim the French beans, chop them into chunks. Blanch them and keep them aside. Peel and finely chop the shallots, rinse and chop separately the parsley, the thyme and the basil.
Put the shallots in a pan with a dash of oil, the diced quail meat and fry until evenly brown. Pour the white wine, let it evaporate and add the French beans, season with salt and pepper and simmer for 3-4 minutes, stirring with a wooden spoon, sprinkle with the herbs.
Cook the pasta in a pan, drain it al dente, toss it in the pan with the quail ragu, add a couple of spoons of the pasta’s cooking water, mix well and serve.