Ingredients
- 1 pound angel hair pasta
- Salt
- 5 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped
- 2 ribs celery and greens from the heart, finely chopped
- 2 cloves garlic, finely chopped
- 1/4 cup green olives and pimiento, finely chopped
- 1 teaspoon paprika, plus more for garnish
- Black pepper
- 2 rounded teaspoon Dijon mustard
- 1 tablespoon hot sauce
- 12 large eggs
- 3/4 cup cream
- A handful of flat leaf parsley, finely chopped
- 2 shallots, thinly sliced
- 1 orange, zested
- 1 tablespoon plus 1 teaspoon lemon zest
- 1/2 cup white wine
- 1/3 cup Pecorino Romano, a very generous handful
- 10 to 12 basil leaves, torn or shredded
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