Fregola pasta marinara

For the bisque: cut the vegetables into medium cubes, fry in olive oil in a medium saucepan over medium heat until half cooked, then add the shrimp shells. Fry together for another 3 minutes. Add tomato paste and saute everything together for 2 minutes. Add cognac to the vegetable mass and evaporate the alcohol, preserving the aroma. Add water to the pan and cook over low heat for 30 minutes. After boiling, skim off any foam and excess fat. Press the resulting mass through a sieve with a small ladle.

For the pasta: fry finely chopped garlic, shallots, and chili peppers in olive oil until golden brown. Add mussels, dry white wine and evaporate the alcohol. Add peas, fregola, 200 ml shrimp bisque and cook for 10 minutes over low heat until the pasta is ready. At the end, add tomatoes, peeled and seeded and chopped into medium cubes, tomato puree and basil leaves, salt and pepper.

3 minutes before the pasta is ready, poach the egg. Place the pasta with the sauce on a plate, discarding the unopened mussels, and decorate with a poached egg and ground dried olives.