Spaghetti Niçoise Recipe

Don't you just love worldwide cuisine. I do, French food included.  I've not been there, nor do I speak a word of  the language.  This is justified by my pronounciation of Niçoise.  Trying to act like I knew it all, I had always pronounced it nee-coys.  It made sense when I was told that it was related to being a native of Nice. I've been told that there is only one legitamite way of pronouncing this which is nees-waz phonetically, which made sense really.

I love our terrace.  It's somewhere we can sit in this warm weather with a glass of wine, enjoy this fresh salad with it's French twist and lap up the rays beaming down from that beautiful sunshine.  It's that time of year to get out that suntan lotion and get a bit of colour aswell.

Speaking of colour, there is lots of it here.  It many only be a salad but it is far from just  that with it's pungent array of flavours that tick a few of of the the boxes - sweet with the tomatoes, yet bitter, with the black olivess, salty with the tuna and anchovies, sharp with the dressing.  Is that a good enough description?

French salad, Italian spaghetti and Spanish white wine.  It doesn't get more multinational than this. "À vontre santé", as they'd say in Nice, "cin cin" in Rome and "¡salud!" in Barcelona.  Ah, the phonetical alphabet again.  Don't worry now - eat and be merry.  Cheers!

Prep Time: 15 minutes
Cook Time: 10-15 minutes (for the spaghetti)
Serves: 4

350g spaghetti
8 quail eggs
1 lemon
550g tinned tuna in oil
60g black olives
2 tomatoes, diced
4 anchovies, chopped
3 tbsp fresh parsley, chopped

1.  Cook spaghetti in plenty of salted boiling water as directed by package instructions until el dente.
Strain well and return to pan to keep warm.

2. Meanwhile, place the quail eggs in a saucepan of cold water. Bring to boil and cook for 4 minutes.
Drain, cool and remove shells. Slice each egg in half and set aside.

3. Grate lemon to give 1 teaspoon of zest.  Squeeze lemon to give 2 tablespoons of juice.

4. Empty tuna and it's oil into large bowl. Add olives, diced tomatoes, anchovies, lemon zest and juice.

5. Divide spaghetti between 4 plates and spoon tuna mixture on top.  Divide the egg halves between each plate and sprinkle with fresh parsley.