Niçoise-Style Seafood Spaghetti
Ingredients:
- CastelineS Black Olive Oil
- 400g spaghetti
- 500g frozen seafood (mussels, octopus, squid, clams…)
- 4 shallots
- 200ml white wine
- 1 tablespoon grated Parmesan
- A drizzle of olive oil
- 1 pinch Espelette pepper
- 1 pinch dried basil
- A drizzle of soy sauce
Peel and sauté the shallots in a pan with olive oil. Add the seafood and cook over medium heat.
Once the seafood has released its liquid, add the Espelette pepper, salt, pepper, and dried basil, then cover with white wine and increase the heat to high for 5 minutes.
Boil salted water in another pot and add the spaghetti.
Strain the seafood juice and gradually incorporate it into the pasta water.
Add the Parmesan and a hint of soy sauce to the seafood pan.
Drain the spaghetti and place a generous ladleful of seafood over each portion.
Add a drizzle of AOP Black Olive Oil before serving.