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1
Preheat oven to 400 degrees F.
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2
Bring a large pot of water to a boil.
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3
When it comes to a boil, salt the water and cook angel hair pasta to al dente, 5 minutes.
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4
Heat 3 tablespoons extra-virgin olive oil, 3 turns of the pan, in a large nonstick skillet over medium-low heat.
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5
Add onions and gently cook 5 minutes.
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6
Do not caramelize the onions just let them get translucent and sweet.
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7
Add celery, garlic and olives and season with paprika, salt, and pepper.
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8
Stir in mustard and hot sauce.
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9
Beat together the eggs and 1/4 cup of the cream (eyeball it) and pour into the pan.
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10
Stir in the parsley and let the eggs settle and form a foundation, as you would for an omelet.
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11
Transfer the pan to the oven and bake until golden, 12 minutes or so.
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12
Garnish with the paprika after you remove the frittata from the oven.
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13
Heat the remaining extra-virgin olive oil in a deep skillet over medium heat, 2 turns of the pan.
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14
Add shallots and cook 5 minutes.
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15
Add zest and wine then reduce a minute or so more.
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16
Add the remaining 1/2 cup cream, reduce 2 minutes.
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17
Add 2 ladles of starchy cooking water from the pasta to the sauce pot just before draining.
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18
Toss pasta with cheese and season with salt and pepper.
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19
Transfer pasta to a bowl and garnish with a large amount of fresh basil.
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20
Yum-o!
