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