350 g noodles
a ripe tomato
a clove of shallot
a dollop of chili
salt and pepper
Put seafood well washed in a pan on the stove with hot pepper, half a shallot, a sprig of parsley and a few peppercorns.
Take them all as soon as they open fire.
Blanch tomatoes in boiling water, peel and cut into cubes.
Shell the prawns.
Pour into a saucepan a few tablespoons of olive oil, shallots and remaining seafood with a little of their cooking water filtered.
Cook briefly over low heat, add the prawns, tomatoes, parsley, salt and pepper and cook for few minutes.
Meanwhile cook the noodles in salted water, drain it al dente, pour on the sauce, mix well and serve with a drizzle of olive oil.