Spaghetti with seafood "à la niçoise"
& Noir d'Olive AOP
Peel and fry the shallots in a pan with olive oil. Add the seafood and cook them over medium heat. Once the seafood has degummed add the Espelette pepper, salt, pepper and dried basil then cover with white wine and increase the heat for 5 minutes. Boil the salt water in another saucepan and add the spaghetti. Filter the juice of the seafood and gradually add it to the pasta water. Add Parmesan cheese and a touch of soy sauce to the seafood pan. Squeeze the spaghetti and drop a good ladle of seafood on each serving. Add a dash of black olive olive oil before serving.
